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  • Writer's pictureNava

Smashing good smashed potatoes




Happy Pesach and happy Easter everyone,

I am currently in Wagga celebrating Easter. I have been baking nonstop, experimenting in the kitchen and cooking up a storm. Sending out a constant stream of pastries, breads, deserts and savory treats on a stream of fragrant culinary steam. Oos and ahhs and cries of ‘Oh yum,’ have been coming back the other way my stepsons, their wives and my husband’s ex-wife who are the happy guinea pigs in these culinary experiments, all of which have been a success. As a result, I now have some crazy good new recipes for you as I have written all the recipes down in between helping myself to third and fourth helpings.

Here's one of my recent creations which is a smashingly-good recipe.



Roasted smashed potatoes.

My smashed potatoes are a smash! They are simply irresistible, perfect as a side dish, they take your meal to another level.

All you need to make these easy to make smashed potatoes, is a few simple ingredients and a love of flavoursome potatoes that have a cheesy, crispy and crunchy layer on the outside, soft and tender on the inside.




Ingredients

1 kg white potatoes

1/3 cup oil + ¼ cup

3 cloves garlic crushed

1 ¼ teaspoon salt

1 ½ tablespoons Italian herb mix

½ cup grated parmesan cheese

2 handfuls of finely chopped parsley (or any green herb of your choice)


Method

Preheat the oven to 200C

Boil potatoes in salt water until semi soft, drain and leave to dry.

In a bowl, mix 1/3 cup oil, crushed garlic, salt, Italian herb mix.

Add potatoes to bowl and coat thoroughly.

Pour the oil from the bowl of potatoes onto a large baking tray lined with baking paper and spread evenly.

Sprinkle finely chopped parsley along with grated parmesan cheese all over the baking tray.

Arrange potatoes on top then using a flat mallet or a drinking glass, gently smash the potatoes (you don’t need to apply a lot of pressure).

There will be some herbs left at the bottom of the bowl you coated the potatoes in, add to that ¼ cup of olive oil and using a basting brush, brush the top of the potatoes.

Roast potatoes in the oven for 35 minutes or until golden brown and crispy.

Garnish with fresh thyme.





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