The last time we made these we had to make a second batch. Not because the first ones didn’t work out but because they did. Making a potato salad using smashed potatoes and the Indian Raaita Yoghurt and Mint sauce, we were experimenting with flavoring the sauce, trying to decide if hot smoked Spanish paprika or cayenne pepper gave the best result. Dipping our hot, crunchy, flake-salted smashed potatoes in the sauce samples was the only way to decide and before we knew it,  we’d decided on adding both and the two of us had eaten at least 12 small-ish potatoes.  (I refuse to confess to them being any larger). If our pictures don’t convince you to try them, nothing will. Try them hot, whole and plain with flaked salt, with toppings like sour cream, cheese, ragu, steaks, herbs, spicy sauces or break them into pieces for a crunchy new twist on a warm potato salad with a creamy mayonnaise and chopped dill cucumbers.

Select small to small-medium potatoes, either white or red and boil them until soft but not falling apart. They should still have some firmness in their middles. Liberally oil your baking dish and place cooked drained potatoes apart. Squash each carefully with your potato masher.

Drizzle the tops with extra oil and some flaked salt and bake at 180C for 40-60minutes or until crunchy and golden. No need to turn them over, they just look after themselves. You can add some rosemary or thyme if you like.

Serve whole with roasts and gravy, steak, fish etc or break into smaller pieces and dress with herbs, mayonnaise or creamy dressings like we did, with runny, spicy, mint & yoghurt raaita.

Tips & Tricks:

Don’t boil your potatoes until they are too soft and falling apart or they’ll squash to mush. Leave the skins on for best results. Try the red potatoes as well as the white. Cook twice as many as you think you’ll need, then add a couple of extras to reheat for tomorrows breakfast or lunch.

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6 Responses to Smashed Potatoes

  1. Paul Isbel says:

    Yum! Except only before 5.00. After that it’s low carb. I think I would try the thyme because I always go rosemary with potatoes but always thyme with lamb. Time to turn my world around.

  2. Erin says:

    Mmm! Sounds delicious. Definitely trying this one. Thanks for sharing!

  3. Sally Parnis says:

    They look and sound so yummy it hurts! Sounds like I shouldn’t make them – unless I am expecting a lot of guests! x

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