Beautifully Indulgent ‘Smashed’ Potatoes Recipe

There are very few people I know that dislike potatoes and I for one am absolutely in love with them. I don’t discriminate, I eat them in all their various forms – fried, baked, boiled, mashed or any other way they’re presented to me. I’ve been making a conscious effort to avoid them since they clearly are my weak spot and for the most part, I’m successful.However every once in a while I will complete cave into my cravings and whip up a small batch of potatoes. This time I thought I’d try something new. I’ve stopped frying completely. In fact not just potatoes but I don’t fry anything so I tossed my potatoes into the oven but this time I tried to make a wonderful side dish that pairs beautifully with almost any and everything.

This is my recipe for my lovely golden ‘ smashed’ potatoes. Nope, I didn’t spike them with any liquor though come to think of it that isn’t a bad idea at all. These little babies are delicious and I teamed them up with some crispy sunny side up eggs and made a little brunch meal for myself. Hope you enjoy this recipe.

Ingredients –

1 Packet of Baby Potatoes

1 Teaspoon of Salt and Pepper

1 Teaspoon of Dried Rosemary

1 Teaspoon of Garlic Powder or you can use some freshly chopped garlic.

Little Oil to season.

Method –

Scrub your pack of potatoes so you’re rid of all the dirt and grime. The packet usually has about 20 but you can double up if you want more. Add the potatoes to a pot of boiling water and cook for a total of 8 – 9 minutes till the potatoes are soft and you can stick a fork in them.

Drain the potatoes and let them cool. Grease your baking tray with some oil and place the potatoes inside. Gently with a fork or your palm press each potato down so they are slightly smashed. Repeat for all the potatoes.

Drizzle each one with some oil or like I did just dab some oil ( not to much ) on each potato with a basting brush. Add the seasoning on each potato, that is the salt, pepper, rosemary and garlic powder. Pop it into the oven and bake for around 20 mins.

I preheated my oven for ten minutes and baked for a total of 30 minutes because I like my potatoes really crispy but keep checking depending on your oven and how crisp you want them. Make sure they don’t burn. Serve hot with maybe a dollop of sour cream or grated cheese on top.

You can actually add any seasoning or spices to these. I kept it simple but you can add chilli powder, tandoori spice mix, cumin, anything really.

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