Smashed Potatoes
205kcal
Ingredients
- 450 g Jersey Royal new potatoes
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon cajun seasoning
- 0.5 teaspoon oregano
- Flaky salt to taste
- 10 g fresh parsley diced
For the lemon yogurt dip
- 100 g Greek yogurt
- ½ lemon juice and zest
- 1 garlic clove minced
- Drizzle of olive oil 1 tsp
Method
- Add the potatoes to a pot of salted water and boil for 15-18 minutes until fork-tender. You want them soft enough to smash easily but not falling apart.450 g Jersey Royal new potatoes
- Preheat your oven to 220°C. Line a baking sheet with parchment paper and brush it lightly with a little of the olive oil.
- Drain the potatoes and spread them on the lined baking tray - if any of the new potatoes are too big, cut them in half. Use the bottom of a glass, a mug, or a potato masher to gently press each potato until it’s flattened but still intact. You want them cracked and rough around the edges - that’s where the crispiness comes from.
- Brush the smashed potatoes generously with the olive oil, then sprinkle over the smoked paprika, Cajun seasoning, and oregano. Make sure the oil and seasoning get into all the cracks and edges.2 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp cajun seasoning, 0.5 tsp oregano
- Roast for 35-45 minutes until the potatoes are deeply golden and crispy on the edges.
- While the potatoes roast, make the dip. Mix together the Greek yogurt, lemon juice and zest, minced garlic, and a pinch of salt. Transfer to a serving bowl and drizzle with olive oil.Flaky salt, 100 g Greek yogurt, ½ lemon, 1 garlic clove, Drizzle of olive oil
- Scatter the roasted potatoes with flaky salt and chopped parsley. Serve hot alongside the lemon garlic dip and dig in!10 g fresh parsley
Nutrition
Serving1gCalories205kcalCarbohydrates31gProtein6gFat8gSaturated Fat1gPolyunsaturated Fat7gCholesterol1mgSodium231mgFiber3gSugar6g
Notes
Here are my top chef’s tips for getting the best results from your smashed potatoes:
- Don’t over-boil: You want the potatoes fork-tender but not mushy. If they’re too soft, they’ll fall apart when you smash them rather than cracking into those beautiful, crispy edges. You’ll still have a tasty, crispy potato plate - but they won’t hold up when you dip them.
- Smash firmly but gently: Press down until the potato flattens and cracks but doesn’t completely break apart. The rough, cracked edges are where all the crispiness develops - have a look at my recipe video for reference.
- Be generous with the oil: Two tablespoons sounds like a lot, but the oil is what crisps the edges. Make sure it gets into all the cracks. Under-oiled potatoes will be dry rather than crispy.