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.

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

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

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.

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

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.

Enjoy!

5 from 2 votes

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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