Smashed Roast Potatoes Recipe
Introduction
Smashed roasties are delightfully crispy on the outside and fluffy on the inside, making them the perfect roast potato upgrade. This simple method involves boiling and gently smashing the potatoes before roasting to achieve extra crunch and irresistible texture.
Ingredients
- 1½ kg floury potatoes (Maris Piper or King Edward), smaller potatoes kept whole, larger ones chopped in half
- 100ml sunflower oil
- Salt, to taste (for boiling and seasoning)
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the potatoes in a large pan filled with cold salted water.
- Step 2: Bring to the boil and cook for 15 minutes, or until a cutlery knife can be inserted into the centre of a potato with only a little resistance. Drain the potatoes and allow them to steam dry.
- Step 3: Arrange the potatoes in a large roasting tin, making sure there is enough space between each to spread once smashed.
- Step 4: Using a fish slice or spatula, gently press down on each potato to break them up slightly. Some may break apart more, which will create extra crispy bits once roasted.
- Step 5: Season the potatoes well with salt, then drizzle the sunflower oil evenly over them.
- Step 6: Roast in the oven for 1 hour, turning the potatoes once halfway through, until they are golden and crispy.
Tips & Variations
- For extra flavor, add fresh herbs like rosemary or thyme to the roasting tin before cooking.
- Use duck fat or goose fat instead of sunflower oil for richer, more traditional roasties.
- Try seasoning with garlic powder or smoked paprika for a different twist.
Storage
Store leftover smashed roasties in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven (200°C/180°C fan) for 10–15 minutes to restore their crispiness. Avoid microwaving as it makes them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of potatoes for smashed roasties?
Floury potatoes like Maris Piper or King Edward are ideal because they become fluffy inside and crisp outside. Waxy potatoes can be used but may not achieve the same texture.
Do I need to parboil the potatoes before roasting?
Yes, parboiling softens the potatoes and allows the surface to roughen when smashed, which helps create the crispy texture during roasting.
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Smashed Roast Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Crispy on the outside and fluffy on the inside, these smashed roasties are a perfect side dish made with floury potatoes roasted to golden perfection. They are seasoned and roasted in sunflower oil to create irresistible crispy edges with a soft interior.
Ingredients
Potatoes
- 1½ kg floury potatoes (Maris Piper or King Edward), smaller potatoes kept whole, larger ones chopped in half
Oil & Seasoning
- 100ml sunflower oil
- Salt, to taste (added to boiling water and for seasoning before roasting)
Instructions
- Preheat the oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to get it ready for roasting the potatoes.
- Parboil the potatoes: Place the potatoes in a large pan and cover them with cold salted water. Bring the water to a boil, then cook the potatoes for about 15 minutes or until you can easily insert a knife into the center of a potato with only slight resistance.
- Drain and dry: Drain the potatoes well and allow them to steam dry in the colander for a few minutes to remove excess moisture, which helps them crisp up in the oven.
- Arrange for roasting: Spread the potatoes out in a large roasting tin, making sure there’s enough space between each to allow them to spread when smashed.
- Smashed the potatoes: Using a fish slice or spatula, gently press down on each potato to slightly break them up. Some breaking apart completely is fine and adds to the crispy texture.
- Season and oil: Season the potatoes generously with salt and drizzle the sunflower oil evenly over them to ensure even roasting and crispiness.
- Roast: Place the roasting tin in the oven and roast the potatoes for 1 hour, turning them once halfway through. Roast until they are golden brown and crisp on the outside.
Notes
- Choosing floury potatoes like Maris Piper or King Edward is key as they become fluffy inside and crisp outside.
- Make sure not to overcrowd the roasting tin; spacing helps the potatoes crisp up better.
- Turning the potatoes halfway through roasting ensures even browning on all sides.
- Use sunflower oil or another high-smoke point oil for best roasting results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: smashed roasties, crispy roast potatoes, Maris Piper potatoes, perfect roast potatoes, side dish, British roast potatoes, roasted potatoes
