Crispy Roasted Smashed Potatoes

Sheetpan with six roasted Smashed Potatoes, garnished with rosemary, grated Parmesan and lemon zest.

These Crispy Roasted Smashed Potatoes are likely to become one of your favourite side dishes. They are crispy on the outside and fluffy on the inside. Beautifully seasoned with chopped fresh rosemary, lemon zest and Parmesan cheese, they are a great accompaniment to many main courses. As a bonus, they are easy to make!

Course Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 1

Cooling Time 15

Total Time 1 25

Servings people

Calories 305kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

850 g (1.8 lb) medium size white potatoes - Kestrel or Coliban (see notes), approx. 6 medium potatoes See Note 1
3 teaspoon sea salt (for the water for boiling the potatoes) See Note 2
60 ml (¼ cup) extra virgin olive oil
1 tablespoon fresh rosemary – finely chopped See Note 3
½-1 teaspoon sea salt flakes – or to taste

For Serving:

20 g (¼ cup) Parmesan cheese - freshly grated
2 teaspoon lemon zest - finely grated

Instructions

In a large pan of cold water, add the whole potatoes, skin on.
Season the water with the salt, and then bring to the boil. The water should cover the potatoes by about 2.5 cm (1 inch).
Bring the water to a boil, then lower the heat to a simmer.
Cook the potatoes until you can easily stick a knife into them – depending on the size, this should take 20-30 minutes once the water starts to boil.
Carefully remove the potatoes – we use tongs, as draining them can damage them.
Set the potatoes on a cooling rack over a sheet pan to cool for about 15 minutes.
Preheat your oven to 220 degrees C (430 F).
Add one tablespoon of oil to the baking tray.
Add the potatoes, and using the base of a glass or flat potato masher, press down to smash the potatoes to a thickness of about 1 cm (½ inch).
Drizzle with the remaining olive oil and sprinkle with sea salt and rosemary.
Roast in your preheated oven for 30-40 minutes, until golden and crispy.
Sprinkle with Parmesan cheese and lemon zest and serve immediately.

Notes

Potatoes: I have used Coliban Potatoes. Other varieties that are ideal for this recipe are Kestrel, Yukon Gold, Kennebec or Sebago.
Salt: for boiling the potatoes, we use a coarse sea salt, or cooking salt, not table salt. We also use sea salt flakes to roast the potatoes.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Making ahead: boil the potatoes and crush them while still slightly warm. When completely cooled, carefully place them in an airtight container in the fridge for up to 3 days and then proceed to roast them as per the recipe.
Storage: leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a 200 degrees C/400 F oven for 10-15 minutes.

Nutrition