Smashed Potatoes

"Use your favourite herbs and spices to top these tasty, crunchy potatoes. Our family love a pinch of cayenne pepper, cumin and caraway seeds. I also like to dab the potatoes with a bit of butter before cooking."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Dawnab photo by Dawnab
photo by Bonnie G 2 photo by Bonnie G 2
Ready In:
50mins
Ingredients:
5
Serves:
4
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ingredients

  • 16 small potatoes, washed
  • 1 tablespoon olive oil, more if desired
  • 1 1 tablespoon cumin (example) or 1 tablespoon fennel seed (example)
  • 1 tablespoon thyme (example) or 1 tablespoon rosemary, chopped (example)
  • salt and pepper, to taste
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directions

  • Preheat oven to 250°C.
  • Don't peel the potatoes but bring them to the boil in a pot of salted water.
  • Boil until tender.
  • Drain and transfer to a lightly greased baking tray.
  • Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
  • Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
  • Bake the potatoes for 20-25 minutes until crisp and golden.

Questions & Replies

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Reviews

  1. lolablitz
    Boom! This was PERFECT! Thank you so much! Better than the Cook's Illustrated method I've used. I think boiling the taters gives them the best flavor. Used small yukon golds and the recommended cayenne-carrway-cumin and the spice mixture was amazeballs. I smooshed the potatoes between two clean cloth napkins for the best control.
     
  2. Island Girl 525
    Yummy! I used garlic powder, dill, salt & pepper. These were so easy, I will definitely make them again and again! Thanks for a great way to make potatoes
     
  3. anniesnomsblog
    Smashed potatoes might be my favourite way to enjoy potatoes and these were great! I normally fry my potatoes after boiling them, but loved baking these. They turned out great! Super crispy on the outside and soft and fluffy on the inside. Potato perfection!
     
  4. Michelle Figueroa
    Loved this method.....used kosher salt and cracked black pepper....then decided to add a bit of garlic powder and a little season all. We will definitely be making these again!
     
  5. Mandy
    Yummo, crispy, crunchy & just awesome..I topped mine with a little ground salt & pepper & some chives from the garden..
     
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Tweaks

  1. Frederick J.
    I precooked in microwave, then smashed down. Don't forget to pierce them 1st. Great tasty finish.
     
  2. Bonnie G #2
    These were so easy and so flavorful. I used two medium sized baking potatoes as that's what I had and Instead of boiling first I used the microwave and that worked great - then I used fennel seeds, then followed the suggested herbs with an added sprinkle of cayenne pepper as DH likes a kick to his food. He also topped his with some butter and a little sour cream. Me, I had mine as directed and loved it. Such a flavorful side to the baked tilapia I'd made to serve, this is going to be used often and is open to such a wide variety of spices. Thanks so much for posting.
     
  3. djmastermum
    This was fantastic. I used large potatoes, instead of small. When the kids asked for more there was no more, so I will know to make more next time. I also used fresh, chopped rosemaary and sea salt instead of the herbs in the original recipe. This was a real winner!
     

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