Toby’s Smashed Potatoes

Recipe by:

My son Toby also cooks these on the BBQ, the contrast of crisp edges and soft centre is irresistible. Great as a side but also pretty irresistible to munch on as a snack.

Toby’s Smashed Potatoes

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Side

Method

  1. Boil the freshly scrubbed potato in well salted boiling water until almost fully cooked.Drain, allow to dry off for a couple of minutes.

  2. Preheat the oven to 230˚C/450˚F/Gas Mark 8.

  3. Brush a roasting tin or baking sheet with extra virgin olive oil. Distribute the potatoes evenly in a single layer over the base. Use a potato masher or a fork to crush each one to a height of about 1cm (1/2 inch) — we’re not talking neat, the more knobbly, the better.

  4. Drizzle with extra virgin olive oil, season with flaky sea salt and freshly ground black pepper. They’ll be delicious roasted until golden, 20-25 minutes but of course one can also sprinkle with finely chopped rosemary, thyme leaves, smoked paprika, a few chilli flakes, freshly ground cumin or coriander.

  5. Sprinkle with a few flakes of sea salt and serve.

Ingredients

  • Small to medium-sized potatoes
  • Extra virgin olive oil

  • Flaky sea salt and freshly-ground black pepper

  • Optional – freshly chopped rosemary, thyme, smoked paprika, cumin, coriander…

Method

  1. Boil the freshly scrubbed potato in well salted boiling water until almost fully cooked.Drain, allow to dry off for a couple of minutes.

  2. Preheat the oven to 230˚C/450˚F/Gas Mark 8.

  3. Brush a roasting tin or baking sheet with extra virgin olive oil. Distribute the potatoes evenly in a single layer over the base. Use a potato masher or a fork to crush each one to a height of about 1cm (1/2 inch) — we’re not talking neat, the more knobbly, the better.

  4. Drizzle with extra virgin olive oil, season with flaky sea salt and freshly ground black pepper. They’ll be delicious roasted until golden, 20-25 minutes but of course one can also sprinkle with finely chopped rosemary, thyme leaves, smoked paprika, a few chilli flakes, freshly ground cumin or coriander.

  5. Sprinkle with a few flakes of sea salt and serve.