Smashed potatoes

Leave the skins on your potatoes with this delicious recipe from Love Food Hate Waste.

Smashing your potatoes instead of mashing them not only reduces food waste but means you'll be eating all the useful nutrients from the skin. Try this recipe for fluffy on the inside, crispy on the outside smashed potatoes.

Ingredients:

  • 1 kg of potatoes
  • 1 tablespoon salt
  • 4 tablespoons olive oil - divided
  • 2 tablespoons chopped fresh green herbs (optional)
  • Black pepper, to taste

Method

  1. Scrub the potatoes clean. Cut off any parts where the potato has begun to sprout.
  2. Place the potatoes in a pot and fill with water until just covered.
  3. Add 1 tablespoon of salt.
  4. Bring the mixture to a boil over medium-high heat and cook until the potatoes are soft (about 20 minutes).
  5. While the potatoes cook, preheat the oven to 180 degrees Celsius and drizzle or brush 1 tablespoon of the olive oil over a large baking sheet.
  6. When the potatoes are cooked, drain them in a large colander.
  7. Flatten the cooked potatoes using the back of a fork or a potato masher and arrange in a single layer on the lined baking tray. The thinner they are, the crispier they’ll be.
  8. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with salt and pepper.
  9. Bake for 20-25 minutes or until golden brown.
  10. Serve on its own as a snack or side or with your favourite sauce.

This recipe works well with any potato variety, and you can add extra flavour by sprinkling the potatoes with parmesan cheese and garlic butter.

Follow our step by step Potato Growing Guide >

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Smashed potatoes Comments

  • The above recipe is super if Kumara are used in stead of potatoes........try it you will be surprised.........

    Madelon Gilligan

    • Hi, any type of kumara? thank you

      Jeanette Davis

    • Hi Jeanette, any kumara will work, purple kumara is probably better for this dish as the orange kumara is softer in texture. Keep the skins on to hold them together. New seasons Jersey Benne potatoes are perfect for Smashed Potato.

      The Tui Team

  • Love this recipe, have used it twice now. Especially good with the parmesan cheese and garlic butter.

    Hans

  • Omg yummy kumara buns I will make for sure. I might put extras in to.. Ohhh feta and bacon yummy thanks Tui.

    Maria

  • Instead of boiling the potatoes, wash them, and remove any eyes. Lightly oil the outsides. Wrap them each in a white handy towel. Put them in a microwave safe oven dish, with lid on, and cook on high for about seven minutes for about three medium size potatoes. All the goodness in the potato is retained this way, instead of being lost in the boiling water. Carry on cooking as in the recipe instructions.

    John

    • Can I suggest it’s a good idea to prick the potatoes before microwaving them. Nothing worse than cleaning up an exploded potato inside a microwave. Ask me how I know..........

      Doug

    • Hi Doug, that is a good point, always pierce the potatoes before microwaving!

      The Tui Team

  • Sounds lovely and so easy

    Charlene Smithlin

    • Yes so tasty and even better with chives and onion relish added.

      Pamela Reid

  • Yummy

    Barbara Brooking

  • Yes, I too have been making these for years now. I also put in microwave - you can precook & put in the oven later on. A good prepare ahead dish!

    Jan Overington

  • Love my potatoes and am going to make this delish dish. Might mix in Kumara, but 'tatoes on their own are something else 😋.

    Juanita Hall

  • Will try this recipe! Looks yummy!!

    Kaye Stevens