Smashed potatoes

Dec 11, 2017

Farmhouse news

Smashed potatoes

These crispy potatoes won\'t last long at your next get-together. A perfect accompaniment to fattie meats as an acidic side dish.


1 kg chat/new potatoes of any variety
2 x cloves smoked garlic
1 Tbsp Lemon Thyme
4-6 stalks spring onion (thinly sliced)
1 x juice of a large lemon
2 Tbsp olive oil
salt & pepper


1. Wash and clean potatoes ensuring that skin remains intact (remove any deep blemishes as you would for a jacket potato).
2. Boil whole potatoes until tender (be careful not to let them break apart while cooking) with the garlic cloves and a generous pinch of salt.
3. Drain potatoes and set aside to cool for 20-30mins (discard garlic).
4. Preheat oven to 200c.
5. Place potatoes in a large roasting tray and smash down each one with a fork. Don't obliterate the potato - it is all about increasing the surface area for additional crispiness. Drizzle olive oil over the top, scatter the lemon thyme and roast for 30 mins or until golden.
6. Season with salt and pepper, sprinkle the spring onion over the top of the potatoes and drizzle the lemon juice to finsh.
Serve immediately.

Recipe provided by Farmhouse.