Crispy Smashed Potatoes

Name: Crispy Smashed Potatoes
Total time: 1 h 19 min
Yield: 4 servings
Ingredients: 1,000 g New potato; 2,000 ml Water; 1 tsp Salt; 2 tbsp Extra-virgin olive oil; 2 tbsp Extra-virgin olive oil; 2 sprig Fresh rosemary; 1 tsp flaky sea salt; 1 pinch Ground black pepper

1 hr 19 min · 15 min active · makes ~3.1 l · Medium

New potatoes boiled, flattened and roasted in olive oil with rosemary and flaky salt until golden and crisp at the edges. Serves 4.

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Crispy Smashed Potatoes

New potatoes boiled, flattened and roasted in olive oil with rosemary and flaky salt until golden and crisp at the edges. Serves 4.

See more →

TOTAL TIME

1 hr 19 min

ACTIVE TIME

15 min

QUANTITY

~3.1 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/11

Ingredients

0/7 gathered · 4 servings

1,000g

2,000ml

1tsp

4tbsp

2sprig

1tsp

1pinch

#	Quantity	Notes	State
1	1,000g	—	—
2	2,000ml	—	—
3	1tsp	—	—
4	4tbsp	—	—
5	2sprig	—	—
6	1tsp	—	—
7	1pinch	—	—

Tools

11 items

Serveware

1 item

Procedure

20 steps

1 of 20

Turn the oven to 220 °C (200 °C fan).

220°C

⏱ 15 min

2 of 20

Put the new potatoes in the large saucepan.

New potato · 1,000 g

⏱ 15s

ResultNew potato

3 of 20

Cover with 2 litres of cold water.

Water · 2,000 ml

⏱ 15s

ResultPotatoes in water

4 of 20

Add the salt.

Salt · 1 tsp

⏱ 5s

ResultPotatoes in salted water

5 of 20

Bring to the boil.

⏱ 10 min

ResultBoiling potatoes

6 of 20

Boil for about 15 minutes, until a knife slides in easily.

⏱ 15 min

ResultBoiled potatoes

7 of 20

Drain in the colander.

Boiled potatoes · step 6

⏱ 20s

ResultDrained potatoes

8 of 20

Leave to steam-dry for 5 minutes.

⏱ 5 min

ResultSteam-dried potatoesused in step 10

9 of 20

Pour 2 tablespoons of the olive oil onto the baking tray.

Extra-virgin olive oil · 2 tbsp

⏱ 10s

ResultExtra-virgin olive oil

10 of 20

Spread the potatoes out on the tray, well apart; use a second tray if they don't all fit in one spaced layer.

Steam-dried potatoes · step 8

⏱ 30s

ResultSpread boiled potatoes

11 of 20

Press each potato with the potato masher until it splits and flattens to about 1.5 cm thick.

⏱ 1 min 30s

ResultSmashed potatoes

12 of 20

Drizzle over the rest of the oil.

Extra-virgin olive oil · 2 tbsp

⏱ 15s

ResultOiled smashed potatoes

13 of 20

Lay the rosemary on the chopping board.

Fresh rosemary · 2 sprig

⏱ 5s

ResultFresh rosemary

14 of 20

Strip the needles from the stalks and chop them finely.

Fresh rosemary · step 13

⏱ 40s

ResultChopped rosemary

15 of 20

Scatter the rosemary over the potatoes.

Chopped rosemary · step 14

⏱ 10s

ResultPotatoes with rosemary

16 of 20

Scatter over the flaky salt.

Flaky sea salt · 1 tsp

⏱ 10s

ResultSalted smashed potatoes

17 of 20

Add a pinch of pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeasoned smashed potatoes

18 of 20

Using oven gloves, put the baking tray in the oven.

⏱ 10s

ResultSeasoned smashed potatoes

19 of 20

Roast for about 40 minutes, turning them once with the spatula halfway, until deep golden and crisp at the edges.

220°C

⏱ 40 min

ResultCrispy smashed potatoes

20 of 20

Using oven gloves, take the baking tray out.

⏱ 10s

ResultCrispy smashed potatoes

Total Time1 hr 19 min

#	Product	Tool	Action
1	—	220°C	Turn the oven to 220 °C (200 °C fan).⏱ 15 min
2	1,000 g		Put the new potatoes in the large saucepan.⏱ 15sResultNew potato
3	2,000 ml		Cover with 2 litres of cold water.⏱ 15sResultPotatoes in water
4	1 tsp		Add the salt.⏱ 5sResultPotatoes in salted water
5	—		Bring to the boil.⏱ 10 minResultBoiling potatoes
6	—		Boil for about 15 minutes, until a knife slides in easily.⏱ 15 minResultBoiled potatoes
7	Boiled potatoesstep 6		Drain in the colander.⏱ 20sResultDrained potatoes
8	—		Leave to steam-dry for 5 minutes.⏱ 5 minResultSteam-dried potatoesused in step 10
9	2 tbsp		Pour 2 tablespoons of the olive oil onto the baking tray.⏱ 10sResultExtra-virgin olive oil
10	Steam-dried potatoesstep 8		Spread the potatoes out on the tray, well apart; use a second tray if they don't all fit in one spaced layer.⏱ 30sResultSpread boiled potatoes
11	—		Press each potato with the potato masher until it splits and flattens to about 1.5 cm thick.⏱ 1 min 30sResultSmashed potatoes
12	2 tbsp		Drizzle over the rest of the oil.⏱ 15sResultOiled smashed potatoes
13	2 sprig		Lay the rosemary on the chopping board.⏱ 5sResultFresh rosemary
14	Fresh rosemarystep 13		Strip the needles from the stalks and chop them finely.⏱ 40sResultChopped rosemary
15	Chopped rosemarystep 14		Scatter the rosemary over the potatoes.⏱ 10sResultPotatoes with rosemary
16	1 tsp		Scatter over the flaky salt.⏱ 10sResultSalted smashed potatoes
17	1 pinch		Add a pinch of pepper.⏱ 5sResultSeasoned smashed potatoes
18	—		Using oven gloves, put the baking tray in the oven.⏱ 10sResultSeasoned smashed potatoes
19	—	220°C	Roast for about 40 minutes, turning them once with the spatula halfway, until deep golden and crisp at the edges.⏱ 40 minResultCrispy smashed potatoes
20	—		Using oven gloves, take the baking tray out.⏱ 10sResultCrispy smashed potatoes
Total Time			1 hr 19 min

Serving

Lift them onto a warm serving dish and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	279kcal
	4g
	14g
	2g
	36g
	2g
	3g
	646mg

Ingredients0/7

Tools0/11

Recipe

Crispy Smashed Potatoes

New potatoes boiled, flattened and roasted in olive oil with rosemary and flaky salt until golden and crisp at the edges. Serves 4.

What you’ll doYou will boil new potatoes until tender, let them steam-dry, flatten them on an oiled tray, top them with oil, rosemary, flaky salt and pepper, then roast until crisp.

Serves4

Total1 hr 19 min

LevelMedium

Ingredients

New potato1,000 g
Water2,000 ml
Salt1 tsp
Extra-virgin olive oil4 tbsp
Fresh rosemary2 sprig
Flaky sea salt1 tsp
Ground black pepper1 pinch

Tools

SpoonLarge saucepanOvenServing dishChef's knifeSpatulaPotato masherBaking trayColanderOven gloveChopping board

Method

Turn the oven to 220 °C (200 °C fan).

220°C15 minOven

Put the new potatoes in the large saucepan.

15sLarge saucepanNew potato · 1,000 g

Cover with 2 litres of cold water.

15sLarge saucepanWater · 2,000 ml

Add the salt.

5sLarge saucepanSalt · 1 tsp

Bring to the boil.

10 minLarge saucepan

Boil for about 15 minutes, until a knife slides in easily.

15 minLarge saucepan, Chefs knife

Drain in the colander.

20sColanderBoiled potatoes · step 6

Leave to steam-dry for 5 minutes.

Result · Steam-dried potatoes · used in step 10

5 minColander

Pour 2 tablespoons of the olive oil onto the baking tray.

10sBaking trayExtra-virgin olive oil · 2 tbsp

Spread the potatoes out on the tray, well apart; use a second tray if they don't all fit in one spaced layer.

30sBaking traySteam-dried potatoes · step 8

Press each potato with the potato masher until it splits and flattens to about 1.5 cm thick.

1 min 30sBaking tray, Potato masher

Drizzle over the rest of the oil.

15sBaking tray, SpoonExtra-virgin olive oil · 2 tbsp

Lay the rosemary on the chopping board.

5sChopping boardFresh rosemary · 2 sprig

Strip the needles from the stalks and chop them finely.

40sChopping board, Chefs knifeFresh rosemary · step 13

Scatter the rosemary over the potatoes.

10sBaking trayChopped rosemary · step 14

Scatter over the flaky salt.

10sBaking trayFlaky sea salt · 1 tsp

Add a pinch of pepper.

5sBaking trayGround black pepper · 1 pinch

Using oven gloves, put the baking tray in the oven.

10sBaking tray, Oven, Oven glove

Roast for about 40 minutes, turning them once with the spatula halfway, until deep golden and crisp at the edges.

220°C40 minBaking tray, Spatula

Using oven gloves, take the baking tray out.

10sBaking tray, Oven, Oven glove

Lift them onto a warm serving dish and serve.

Result · Crispy smashed potatoes

30sServing dish, SpatulaCrispy smashed potatoes · step 20

Printed 17 October 2026