Smashed roast potatoes

Smashed roast potatoes

Smashed potatoes are pleasant for brunch or supper. They’re also excellent any time you get a desire for some crispy potatoes but need something a bit more redeeming than French fries. They go excellent with tasty salads, too, when salad for dinner seems too modest. These smashed potatoes are an enjoyable way to utilise the bag of vegetables in your closet. They’re gluten-free and vegan, moreover, for all to have. These feel like buttery french fries, though they seem entirely separate. “Rustic”, I acknowledge loftily. They’re fuzzy on the interior and ultra-crunchy on both the underneath and on the top. All those crests are the greatest. Forget mashing them nice and horizontal. The more nubbly the cover, the better the crisp. Also, you can feel free to attach flavourings like garlic and dried herbs, but they do burn a little so you’ll get tiny black bits on the cover. In all honesty, these are so delicious as they are, they don’t need anything more extra. (In my personal, potato-opinion) Now if you’ve never ate mashed potatoes earlier, you are in for quite a surprise.


It’s pretty much the great kind of potato side dish you could ever eat. Fluffy on the inside yet amazingly crisp on the surface. Pair that with some garlic virtue and fresh thyme, and it is exact perfection. It’s so great. You’ll want to swallow it all without a main dish! Fuzzy and smooth on the interior with a buttery crunchy outside, smothered in garlic butter and parmesan cheese. Much like buttery and garlicky French fries or crunchy hot chips. With an unbeatable crisp all over, it’s those crispy ends that send you over the edge, never asking for regular baked or roasted potatoes again.




  • 2 pounds small-to-medium red or yellow potatoes
  • 1 tablespoon minced fresh rosemary
  • Salt



  • Smash the potatoes with the chef’s knife and spread the olive oil.
  • Sprinkle some rosemary and salt
  • Bake till golden


Have a nice day



Add Comment