Aren’t roast potatoes just the most wonderful things? Looking at the above photo again I can almost smell their roasted fabulousness.
Everyone has their own way of making perfect roast potatoes. I’m sure many of us could argue the best type of potatoes and style of cooking them for hours on end – well, it probably is more of a conversation for foodies, but believe me when I say I’ve had the ‘perfect roasted potatoes’ discussion at many a dinner party.
In the interests of sharing all of Chew Town’s best sides with you, I wanted to add the recipe for our perfect smashed potatoes to the list. We’ve been making these golden and crisp beauties with this method for a few years now and it definitely is our favorite way of roasting potatoes.
To start with, we always use the buttery goodness of the kipfler potato. The kipfler is a long cigar-shape waxy potato with a yellow skin and light-yellow flesh. It has a nutty buttery flavour and is great for roasting (and also good on pizza’s and foccacia’s).
We steam the potatoes and then transfer them to a baking dish and ‘smash’ them with a potato masher and roast them till golden and crisp with olive oil and rosemary. You’ll find the exact Chew Town method below to compare with your own.
What’s your method?
Smashed Potatoes
Serves 4-6 as a side
1kg kipfler potatoes
2 tablespoons Olive oil, to roast
Fresh rosemary sprigs
Preheat oven to 200° Celsius.
Steam potatoes for 10 -15 minutes until tender (we use a microwave steamer like this).
Place 1 tablespoon olive oil on the base of a roasting dish and season with salt and pepper, place potatoes in the dish and using a potato masher, press down on each potato until ‘smashed’.
Drizzle with another tablespoon of olive oil, season the potatoes with salt and pepper. Place in the oven and roast for 20 minutes. After this time sprinkle with rosemary leaves and roast for another 10 minutes or until golden and crisp.
Serve.
* 14.10.13 Timings have been amended (increased slightly) due to feedback received from some lovely readers who have made this recipe recently – we always love your feedback on our recipes here on Chew Town!
I just have to try these potatoes. I have heard such good things about them.
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By smashing them there is more surface area touching the base of the baking dish so the outside gets more crispy!
Ms Chew Town, gorgeous spud recipes and superb images. I par cook my spuds, then squash them and top them with lashings of olive oil, Parmesan cheese, salt, chopped rosemary leaves and black pepper….then roast them hot to finish them off
Thanks kind sir! Great to hear your version. I’ve yet to add parmesan cheese to my roast spuds… but I am definitely doing it next time!!
Fan-bloody-tastic! You’ve outdone yourself this time, Fee Fee!!!
Haha! Troy!! What a nice surprise. Such a stand up bloke you are loving the roast spud!
oh my, these look fantastic!
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Thanks lovely
These smashed potatoes look fabulous, pinning! Thanks!
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So good! My favorite part of smashed potatoes is all the crispy skin!
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I have to make these tonight – thank you for reminding me of them – great photos – will have fresh lamb from the farm just a few days ago and they will be fabulous!
wow they are seriously some of the best looking potatoes I have ever seen! I must try this recipe I just hope they look as good as your pictures hehe…..this is the type of thing I would eat with a good steak or even a lamb steak
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Love a good baked potato. Now I can’t call these babies smashed, thought they obviously are and look absolutely gorgeous and delicious. My mum (because she can be strange and unusual) calls mashed potatoes smashed potatoes :p
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The simple things in life truly can be the best. As naughty as they may be; I love roasted potatoes but I have to be so careful because everytime I make them I binge out and eat the lot. Not good for the waistline if they are cooked in duck fat! 😉
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I so rarely smash potatoes – usually just roast them until they are a toasty brown. But I should try this, if for no other reason to have the fun of photographing (and of course, eating!) them. Great pictures. Thanks.
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Hey Amanda,
Smashed potatoes are the new mashed. These are so hot. I had to share them on my, “Whacchoo Bloggin Bout” section.
Justin & Garnet
http://www.meatandpaprika.com/2013/10/whacchoo-bloggin-bout-week-6/
Kipflers are my current fave when it comes to spuds. Love em! I also love a good smash, something I haven’t made in ages and need to address when we get home from this trip. Man, I could go some of your potatoes now for breakfast!
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I absolutely adore smashed potatoes. It’s the only way we bake our spuds at home 😛 Fresh rosemary too – I’de be in heaven!
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This couldn’t be an easier recipe and the result looks fabulous! I love smashed potatoes because there’s still some texture, and especially if some bits are extra crispy.
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I usually boil my potatoes until just done then drop them in boiling fat this makes them crispy but now will have to try you potatoes always looking for a good potato recipe, thanks for that. Glenys