Smashed Potaotes

Elegant name isn't it? But that's literally what these are and the 'smashing' makes all the difference. It give the potatoes a crispy edge when finished. I've been trying to squeeze these in before all the baby potatoes disappear from the shelves. These are just perfect for now when the baby potatoes on the shelves aren't the quality of the first summer crop.



This is more a method than an exact recipe as how much you make depends on how many you're feeding. I first came across this idea in a food magazine years ago. It was an article written by Jill Dupleix and I logged it in my mind but never got round to trying it out. Then another food blogger posted about this very method at the start of the summer. I gave it a go and we've been having these practically every Sunday since with our roast dinner. I tend to boil and prep them mid-morning and then pop them in the oven for 20mins when I come home from church (i.e. you could make them in advance up to roasting point if you're having guests then just finish off when they arrive).



Make more of these than you think you'll need - I guarantee you they'll be eaten.

Smashed Potatoes

Ingredients:

Baby Potatoes (do not peel)
Salt
Fresh Rosemary, chopped (you could replace this with thyme)
Oil (olive, vegetable or sometimes I use garlic oil for the flavour)

Method:

1. Par-boil the baby potoates until just tender - you don't want them mushy and they will be getting a while in the oven later. Drain.

2. Drizzle oil over a baking tray and spread with your hands. Place the potatoes on a single layer on the tray.

3. Using a potato masher, press on each potato to flatten. You don't want them flat as a pancake but you do want them to burst open and their flesh to start spreading.

4. Sprinkle salt and chopped rosemary over the potatoes and drizzle them with oil.

5. Roast in a hot oven (about 210oC though if your oven is at something close to that for the meat don't change it, just roast the potatoes for slightly longer/less) for about 20mins. I say 'about ' - when you see the edges starting to brown and crisp they're ready.