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Smashed Potatoes – crispy, oven fried potatoes

Smashed Potatoes

Smashed potatoes, say what? That’s one of the most common reactions around here, as this dish is fairly unknown outside the UK or the US. But they’re gaining ground as there are quite a few chefs (like Jamie Oliver) are putting smashed potatoes on the world map. And I can tell you, they are a big hit in our house. I’ve never seen potatoes disappear that fast, not even French fries.

New potatoes

A friend brought over some new potatoes, new harvest, straight from the field. My initial thought was to make potato salad, but these gorgeous new potatoes did deserve a more prominent role than that. And as we don’t like boiled potatoes all too much, frying or baking them came to mind.

Smashed potatoes

Smashed potatoes had been on my must-make list for quite a while, since I first saw a recipe online a couple of years ago (yes, it did take me that long, but my must-make list really is quite extensive). So, it was about time. And boy, did they turn out good. Better than good. They were gone in the blink of an eye. Even though I had made more potatoes than I usually did, there wasn’t a teeny tiny crumb left. The wonderful flavour of the new potatoes most likely did play a role here too, but this way of preparing them definitely is a winner. The boys asked, no demanded, that I make them much more often. Luckily, they are a breeze to make.

Ingredients

1,5 kg potatoes (or more/less, depending on how much you would normally make)

Olive oil

Salt/pepper

50 g Parmesan cheese

Instructions

Preheat oven to 200°C and line a baking sheet with parchment paper.

Thoroughly clean the potatoes.

If you have some bigger potatoes, cut them in half or quarters.

Put the potatoes in a bowl, add a tablespoon of olive oil and coat all potatoes.

Divide the potatoes on the prepared baking sheet.

Aardappelen wassen en eventueel doorsnijden

Roast in the middle of the oven until the potatoes are cooked and have turned golden brown.

Aardappelen zijn geroosterd

Carefully take the potatoes out of the oven and smash them with the bottom of a glass or cup.

Pletten van de aardappelen

Drizzle a bit of extra olive oil on top, season with salt and pepper and scatter the Parmesan cheese generously on top of the potatoes.

Zout, peper en kaas erover

Put back int the oven for an extra ten minutes or so.

Smashed Potatoes

Smashed Potatoes

These smashed potatoes are delicious with meat or fish, with the BBQ, as part of a buffet… Try some variations by adding herbs or spices, add some bacon or use a different kind of cheese. The possibilities to ‘pimp’ these potatoes are endless.

Smashed Potatoes

Enjoy!

Smashed Potatoes
Smashed Potatoes
5 from 1 vote
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Smashed Potatoes – crispy, oven fried potatoes

Author Nicole

Ingredients

  • 1,5 kg potatoes*
  • Olive oil
  • Salt/pepper
  • 50 g Parmesan cheese

Instructions

  1. Preheat oven to 200°C and line a baking sheet with parchment paper.

  2. Thoroughly clean the potatoes.

  3. If you have some bigger potatoes, cut them in half or quarters.

  4. Put the potatoes in a bowl, add a tablespoon of olive oil and coat all potatoes.

  5. Divide the potatoes on the prepared baking sheet.

  6. Roast in the middle of the oven until the potatoes are cooked and have turned golden brown.

  7. Carefully take the potatoes out of the oven and smash them with the bottom of a glass or cup.

  8. Drizzle a bit of extra olive oil on top, season with salt and pepper and scatter the Parmesan cheese generously on top of the potatoes.

  9. Put back int the oven for an extra ten minutes or so.

Recipe Notes

*more/less is fine, depending on how much you would normally make

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14 Comments

  • Reply

    nicole orriens

    June 22, 2018

    Mjam, wat zien ze er lekker uit zeg. Het water loopt me gewoon in de mond hier. En de naam vind ik ook grappig.

    • Reply

      Nicole

      June 22, 2018

      Zijn ook zó lekker! Die naam ja, de jongens keken echt met grote ogen toen ik ze met een glas letterlijk ging ‘smashen’. Zo van: wat doe je nu met het eten?! 😀

  • Reply

    Lodi

    June 22, 2018

    wat een super tip, ik ken het wel uit Amerika maar nog nooit zelf gemaakt, maar dit is makkelijk om te maken, weer eens wat anders en wordt natuurlijk helemaal goed ontvangen hier aan tafel!

    • Reply

      Nicole

      June 22, 2018

      In de VS is het inderdaad een heel bekend recept. Hier mag het ook wel bekender worden, want op deze manier zijn de aardappelen echt zo waanzinnig lekker.

  • Reply

    Juliette - Strongbody.nl

    June 22, 2018

    Ziet er lekker uit! Ik heb bijna 10 jaar in UK gewoond en maakte wel roast potatoes maar niet smashed. Ga ik toch een keer proberen! Kan het met iets anders dan kaas?

    • Reply

      Nicole

      June 22, 2018

      Zeker, je kunt de kaas ook helemaal weglaten. Alleen zout/peper, of doe er wat andere specerijen op, provencaalse kruiden, spekjes. Alles kan 🙂

  • Reply

    Bianca

    June 22, 2018

    Dit maak ik wel eens klaar op een “makkelijke” kookdag, vooral mijn vriend is er dol op x

    • Reply

      Nicole

      June 22, 2018

      Past perfect bij een makkelijke kookdag 🙂

  • Reply

    MC Kleuver

    June 23, 2018

    Dat ziet er heel erg lekker uit. Volgens mij heeft het een heerlijke krokant laagje. Jum!

    • Reply

      Nicole

      June 23, 2018

      Zijn inderdaad lekker krokant, echt een aanrader!

  • Reply

    Liset

    June 24, 2018

    Dit ziet er echt heerlijk uit! Zo lekker knapperig, daar hou ik wel van.

    • Reply

      Nicole

      June 24, 2018

      Hier wisten ze er ook wel raad mee, met deze knapperige aardappeltjes 🙂

  • Reply

    Irma ten Napel

    June 24, 2018

    Mmmm heerlijk! Weer eens wat anders dan gekookte aardappelen 😀

    • Reply

      Nicole

      June 24, 2018

      Precies!

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