Crispy Smashed Potatoes

⏱ 55 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 1 kg small new potatoes
  • 20 g salt for the cooking water
  • 60 ml olive oil
  • 3 cloves garlic
  • 2 piece rosemary sprigs
  • 1 pinch sea salt
  • 1 pinch black pepper

Instructions

  1. Scrub the potatoes and boil them whole, skins on, in generously salted water until tender. They are ready when a knife slides in with no resistance.
  2. Drain the potatoes and let them steam dry on a baking tray until the surfaces look chalky and matte. That dry skin is what turns into crust.
  3. Heat the oven to 220 °C. Press each potato flat with the base of a glass until it cracks open but still holds together.
  4. Thinly slice the garlic, strip the rosemary needles from the sprigs and stir both into the olive oil. Brush the potatoes generously, working the oil into the cracks.
  5. Roast until the edges are deep golden and shattering-crisp, flipping them once halfway so both sides take on colour.
  6. Shower with sea salt and black pepper and serve immediately, while they still crackle.
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Crispy Smashed Potatoes
📖 Culinse
veganeasysummer

Crispy Smashed Potatoes

New potatoes boiled until tender, pressed flat and roasted hard until the edges shatter. Craggy and crisp outside, fluffy within, slicked with garlic-rosemary oil..

⏱

Cook time

55 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

330 kcal

Calories

5 g

Protein

15.5 g

Fat

43 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.45 · ~€1.10/serving
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  • 🛒

Instructions

  1. 1

    Scrub the potatoes and boil them whole, skins on, in generously salted water until tender. They are ready when a knife slides in with no resistance.

  2. 2

    Drain the potatoes and let them steam dry on a baking tray until the surfaces look chalky and matte. That dry skin is what turns into crust.

  3. 3

    Heat the oven to 220 °C. Press each potato flat with the base of a glass until it cracks open but still holds together.

  4. 4

    Thinly slice the garlic, strip the rosemary needles from the sprigs and stir both into the olive oil. Brush the potatoes generously, working the oil into the cracks.

  5. 5

    Roast until the edges are deep golden and shattering-crisp, flipping them once halfway so both sides take on colour.

  6. 6

    Shower with sea salt and black pepper and serve immediately, while they still crackle.

Crispy Smashed Potatoes Recipe | Culinse