Crispy smashed potatoes
Small potatoes are boiled until tender, pressed flat and baked until golden. The uneven edges develop a good crust while the middle stays soft.
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All recipes start at 4 people, as a side dish.
Ingredients now shown for 4 people as a side dish.
Cuisine: International
Estimated timing: about 10 min preparation · about 55 min cooking · about 5 min resting. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Boil until tender
Wash the potatoes and boil skin-on in unsalted water for about 15–25 minutes until completely tender. Drain and steam-dry for 5 minutes.
Heat the oven
Set the oven to 220 °C conventional, or 200 °C fan. Grease the baking tray with a little of the oil.
Press flat
Place the potatoes on the tray and gently press with the base of a glass until about 1½ cm thick. They should crack open but remain roughly in one piece.
Season and roast
Drizzle over the remaining oil and add salt, thyme and pepper. Roast for 30–40 minutes until the edges are golden and crisp. Serve immediately.
Get to know the spices in this dish
About this version
Sapidus basic recipe. Not recorded as home-tested. Quantities are for a side dish; times are approximate, so check tenderness and browning.
Good to know before you cook
Dry before roasting
Let steam escape before smashing. Wet potatoes take longer to form a crust.
Leave space between potatoes
Use several trays for a large batch. Crowding produces softer edges.
A simple finish
A little finely grated lemon zest and chopped parsley after roasting add freshness. Add fresh garlic only in the last few minutes.
Sources and further reading
Sources were compiled with AI assistance.