Easy, delicious smashed potatoes

Ingredients

• 5potatoes
• 45 ml (3 tbsp)olive oil
• to tastesalt and black pepper
• to tasterosemary

Instructions

1. 1

   Boil the potatoes

   Wash the potatoes thoroughly, leaving their skins on, and put them in a large pan of water. Bring to the boil and cook for about 30 minutes. Drain, transfer to a tray and leave until cool enough to handle.

2. 2

   Flatten each potato

   Set a potato on a board and press down with a plate or another flat object until it is about a finger thick. Repeat with the remaining potatoes.

3. 3

   Fry until golden

   Heat the olive oil in a frying pan and add the potatoes, in batches if needed to fit the pan. Season with salt and pepper, then cook for up to 1 minute on each side, until both sides are golden.

4. 4

   Finish with rosemary

   Remove the potatoes from the pan, scatter over rosemary to taste and serve.

What are smashed potatoes?

Smashed potatoes are whole potatoes cooked until tender, flattened and then browned. The technique is used in many home-cooking traditions rather than belonging to one particular cuisine.

Here, a quick pan-fry gives the flattened potatoes colour while their skins help them hold together. Rosemary adds a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 5g protein, 44g carbs, 14g fat.

Potatoes provide most of the carbohydrates, while the olive oil contributes most of the fat; the dish has relatively little protein on its own. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Size: Potatoes of a similar size are easiest to cook evenly in the same pan. The recipe does not specify a variety, so use what you have, keeping in mind that very floury potatoes may break apart more easily.

Skins: Leave the skins on while boiling, as directed. They help the potatoes stay intact when pressed and add texture once fried.

Getting the boil right

Tenderness: Start the potatoes in plenty of water and boil for about 30 minutes. Check that a knife can enter the centre easily before draining; larger potatoes may need more time.

Cooling: Let the drained potatoes cool until they are comfortable to handle before pressing. This makes the flattening step easier and safer.

Flattening without crumbling

Pressure: Use a plate or another flat object and press gently but firmly until each potato is about a finger thick. Aim to flatten it rather than crush it into pieces.

Surface: A board gives you a stable base for pressing. If a potato splits, keep the pieces together and transfer them carefully to the pan.

Pan-frying for colour

Room: Cook the potatoes in batches if they do not fit in a single layer. Crowding the pan makes it harder for them to brown evenly.

Timing: The method calls for up to 1 minute per side. Watch for golden patches on both faces, and turn carefully so the potatoes keep their shape.

Serving ideas

Seasoning: Add salt and pepper to taste during frying, then finish with rosemary. A little extra rosemary at the table can bring out its aroma.

Pairing: Serve alongside roast vegetables, a green salad or a protein of your choice. The potatoes are best eaten soon after frying, while their edges are crisp.

Recipe notes & tips

• Choose potatoes of similar size so they finish boiling at roughly the same time.
• Let the potatoes cool enough to handle before pressing them.
• Press with a flat object to keep the potatoes in one piece.
• Fry in batches if necessary so each potato has room in the pan.
• Turn the potatoes gently to help them hold their shape.
• Add rosemary after frying for a fragrant finish.

Variations

• Add garlic: Rub a little finely chopped garlic into the oil for extra savoury flavour.
• Use thyme: Swap the rosemary for thyme for a different herbal note.
• Add paprika: Dust the potatoes lightly with paprika before frying.
• Finish with lemon: Add a little lemon zest just before serving for a fresh accent.
• Add grated cheese: Sprinkle over a little hard cheese while the potatoes are hot.

Common mistakes to avoid

• Uneven potato sizes: Choose potatoes of similar size or check them individually for tenderness.
• Pressing too hard: Flatten gently so the potatoes do not break into pieces.
• Handling while too hot: Let the potatoes cool until they are comfortable to touch.
• Crowding the pan: Fry in batches so the potatoes can brown on both sides.
• Turning too soon: Give each side time to develop golden colour before carefully flipping.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan or oven until hot; they may be less crisp after storage.

Frequently asked questions