Crispy salt and pepper smashed potatoes is the perfect mix of creamy mashed potatoes and crisp roast potatoes and makes an easy, delicious side dish.
Is there anything more glorious than a crispy, crunchy roast potato? No wait, what about the creamiest, dreamiest, fluffy mashed potatoes? Can’t choose? Well, now you don’t have to. Because THIS my friends, is the perfect mash up (excuse the pun) of crisp roast potatoes and creamy mashed potatoes. Smashed potatoes are going to become your new favorite side dish, in no time!
Smashed potatoes have been a regular at our family gatherings for the longest time. My uncle is the master of all potato cookery and he started making smashed potatoes when I was a little girl. He used to cook them in a deepfryer though which, let’s face it, makes the potatoes completely irresistible but also isn’t the healthiest option. I remember always loving the fluffy, creamy interior of the potato mixed with the super crunchy, golden exterior. I’m not drooling, you are!
How to make smashed potatoes
I wanted to simplify the process a little and make it easier for people without a deepfryer to make this glorious smashed potatoes recipe. It’s also healthier, obviously. Start by taking medium-sized potatoes and placing them in a pot filled with salted water. Medium potatoes are great because if they are too large, they’ll take much longer to cook and they will be too big when smashed.
Boil the potatoes until a sharp knife can easily be inserted. You want them to be pretty much fully cooked otherwise they won’t smash easily. Remove the potatoes from the water and place on a greased baking sheet. With a potato masher (or even a wooden spoon), smash the potatoes gently, flattening the potatoes. Drizzle the potatoes generously with olive oil and season with salt, fresh cracked black pepper and fresh thyme.
Place the potatoes in a hot oven and allow to roast until golden brown and crunchy. The beauty of cooking potatoes in this way is that the split potato skin and craggly bits go all crisp and golden because of the extra surface area created by smashing the potatoes.
These potatoes are so good, I actually ate TWO (yes TWO) after shooting them, for lunch. Just as is. No shame though, these are really just too good.
What to serve with smashed potatoes
- Easy lemon-herb roast chicken
- Pan-seared garlic lamb chops
- Mayonnaise grilled rosemary garlic steak
- Grilled peri-peri chicken thighs
Crispy salt and pepper smashed potatoes
- 6 medium potatoes
- ¼ cup olive oil
- 1 tbsp salt
- 2-3 tsp fresh cracked black pepper
- 6 thyme sprigs
- Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes
- In the meantime, pre-heat the oven to 200ºC.
- When the potatoes are cooked, drain and place them on a greased baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened.
- Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.
- Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.
- Remove from the oven and serve.