Rosemary & thyme smashed potatoes
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 5 out of 5.2 ratingsRate
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Smashing these potatoes helps to achieve a really crisp exterior. Flavoured with rosemary, thyme and garlic, this dish will soon become a go-to side
Dairy-free
Egg-free
Vegan
Vegetarian
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Helena's tips for the perfect smashed potatoes:
- I cook the potatoes until they're completely tender before smashing them. If they're still firm in the middle, they're more likely to break apart rather than flatten neatly.
- Once drained, I'll leave the potatoes to steam-dry for a few minutes. Getting rid of excess moisture helps them crisp up much more effectively once they go into the oven.
- When smashing, I press down firmly enough to expose plenty of rough edges but stop before the potatoes fall apart completely. Those uneven edges are exactly what turn crisp and golden as they roast.
- Rosemary and thyme work beautifully here, but I'll sometimes add smoked paprika, chilli flakes or grated Parmesan for a different flavour. If I'm using Parmesan, I scatter it over towards the end so it crisps up slightly.
- These are at their best served straight from the oven. I love them alongside roast chicken, steak or grilled fish, or I'll serve them as a sharing dish with garlic mayo, soured cream or a herby yoghurt dip.
Ingredients
Nutrition
Units:
MetricUS
-
1kg small potatoes
(such as new potatoes)
-
3 rosemary sprigs
leaves picked
-
3 thyme sprigs
leaves picked
-
2 tsp garlic granules
-
4 tbsp vegetable oil
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Nutrition: Per serving
- kcal179
- fat8g
- saturates1g
- carbs23g
- sugars2g
- fibre3g
- protein3g
- salt0.1g
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Method
-
step 1
Put the potatoes into a pan of cold, salted water. Bring to the boil, then cook for 9-10 mins, or until a knife goes through the centre easily. Drain well and leave to steam-dry in a colander for a few minutes.
-
step 2
Finely chop the rosemary and thyme and mix with the garlic granules in a small bowl. Drizzle in the oil and plenty of salt and pepper.
-
step 3
Heat the air fryer to 200C. Transfer the potatoes to a tray and use the bottom of a glass or ramekin to press down. You want them flattened, but still holding together, so don’t press too firmly. Drizzle them with the herby oil and use a pastry brush to coat them well. Lift into the air fryer so they all fit in a single layer. You may need to do this in batches.
-
step 4
Cook for 15-20 mins, turning halfway, until crisp and golden. Remove from the tray and serve.
Helena Busiakiewicz
Helena oversees all the recipe testing for the Good Food magazine and website as well writing and developing her own. A trained chef, she's worked in restaurants, taught cooking in prisons, and worked as a home economist and food stylist. Helena likes getting people cooking and interested in food through her recipes and passion for seasonal ingredients. Discover more of Helena's recipes
Recipe from Good Food magazine, Vegetarian Christmas 2024
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A star rating of 5 out of 5.2 ratings
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