Extra Crispy Smashed Baby Potatoes

Ingredients

• to tastebaby potatoes
• 20–25 minuteswater, for boiling
• 1/2 tsppaprika
• 1/4 tspblack pepper
• 1/4 tspsalt
• 30 ml (2 tbsp)olive oil
• to tasteolive oil, for brushing
• to tastechopped parsley or coriander
• to tasteminced garlic
• to tastelemon juice
• to tasteground cayenne pepper
• to tastechopped parsley, to garnish
• to tastelemon zest
• to tastedipping sauce of your choice

Instructions

1. 1

   Boil the potatoes

   Boil the baby potatoes for 20–25 minutes, adjusting the time to their size, until tender. Drain them and leave to cool for 10 minutes.

2. 2

   Season the potatoes

   Add the paprika, black pepper, salt and 2 tbsp (30 ml) olive oil. Toss gently until the potatoes are coated all over.

3. 3

   Smash and bake

   Arrange the potatoes on a baking tray and press each one with the bottom of a cup or bowl to flatten it. Bake in an oven preheated to 200°C for 45 minutes.

4. 4

   Brush with herbs

   Remove the tray and brush the potatoes with a mixture of olive oil, chopped parsley or coriander, minced garlic, lemon juice and ground cayenne to taste.

5. 5

   Bake until crisp

   Return the potatoes to the oven for 10 more minutes, or until their skins are crispy and crunchy.

6. 6

   Garnish and serve

   Finish with chopped parsley and lemon zest, then serve with a dipping sauce of your choice.

What are smashed potatoes?

Smashed potatoes are boiled potatoes flattened before roasting, so more of their surface is exposed to the heat. The approach is popular in contemporary home cooking rather than tied to one specific regional tradition.

Here, baby potatoes keep their skins on, while paprika, herbs, garlic and lemon bring a savoury, fresh contrast to the crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 5g protein, 43g carbs, 9g fat.

Potatoes provide most of the carbohydrate, while olive oil supplies most of the fat; the recipe contains little protein unless served with a protein-rich dip or side. Balance the plate with vegetables and a source of protein. The nutrition estimate is approximate because the amount of potatoes and finishing oil is not specified.

Why baby potatoes work

Small potatoes are convenient to cook whole and flatten individually. Choose potatoes of a similar size so they become tender at roughly the same time.

The recipe gives no weight, so use enough to suit your tray and serving needs; avoid piling them on top of one another.

Getting the crisp edges

Tender potatoes are easier to flatten without crumbling, which is why the method boils them first and gives them 10 minutes to cool. Press each one firmly enough to spread it, but keep it in one piece where possible.

Leave space around the potatoes on the tray. Crowding traps steam and can make the surfaces less crisp.

Seasoning in two stages

First coating: paprika, pepper, salt and olive oil season the potatoes before their long bake. Toss gently so the skins are coated without breaking the potatoes apart.

Finishing brush: garlic, herbs, lemon juice and cayenne go on after the initial 45 minutes. The final 10-minute bake warms these flavours and helps the skins turn crunchy.

Checking for doneness

The potatoes should be tender after boiling; check a larger one with a knife before draining. If it still feels firm in the centre, give the potatoes a little longer in the water.

After baking, look for browned, crisp edges and skins rather than relying only on the stated time, as potato size and oven performance can vary.

Serving ideas

Serve them straight from the oven while the edges are at their crispest, with chopped parsley, lemon zest and a dipping sauce. A yoghurt-based dip or a simple garlic sauce pairs well with the lemon and herbs.

For a fuller meal, serve alongside roasted vegetables and a source of protein such as beans, eggs or grilled chicken.

Recipe notes & tips

• Choose baby potatoes that are close in size so they cook evenly.
• Let the drained potatoes cool for 10 minutes before flattening them.
• Use baking paper or lightly oil the tray to help prevent sticking.
• Flatten the potatoes while keeping them in one piece for easier turning and serving.
• Add cayenne gradually to control the heat.
• Serve soon after the final bake for the best crunch.

Variations

• Add rosemary: scatter finely chopped rosemary over the potatoes before the first bake.
• Make them cheesier: add a little grated hard cheese for the final few minutes of baking.
• Turn up the heat: increase the cayenne a pinch at a time.
• Use smoked paprika: swap it for sweet paprika for a deeper, smoky flavour.
• Try another herb: use chopped chives instead of parsley or coriander.

Common mistakes to avoid

• Uneven potato sizes: choose similar-sized potatoes or check the larger ones for tenderness before draining.
• Flattening too hard: press gently enough to spread the potato without crushing it into pieces.
• Crowded tray: leave space between potatoes so their surfaces roast rather than steam.
• Skipping the cooling time: give the potatoes 10 minutes after draining so they are easier to handle.
• Adding the garlic too early: brush on the garlic mixture after the first 45 minutes to reduce the chance of it scorching.
• Removing them too soon: bake the final 10 minutes, and continue until the skins are crisp.

How to store

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat on a baking tray in a hot oven until warmed through and crisp again; microwaving will soften the edges.

Frequently asked questions