Crispy Smashed Potatoes

The method for making these crispy smashed potatoes was shared with me by my friend Paul Carmichael. They combine the crunchiness of roast potatoes with the creaminess of mash – what’s not to love?! The most important thing in this simple dish is the best ingredients. I use Burbank potatoes from The Gourmet Potato because the high moisture content guarantees a creamy centre while allowing ALTO Olive’s gorgeous Robust olive oil to give the exterior a super crisp crunch. Season generously with Olsson’s natural salt flakes and you’re ready to go!

Serves 2 as a side dish

Ingredients

400g floury potatoes, peeled and cut into large chunks
Salt flakes, to taste
2 tablespoons extra virgin olive oil

Method

Preheat oven to 220°C.
Place potatoes into a saucepan of well-salted cold water and bring to the boil.
Reduce heat and simmer for about 15 minutes, until just tender.
Tip into a strainer, toss in the strainer to rough up the surfaces a little; leave to dry well.
Pour oil into a baking dish, add potatoes and toss to coat, crushing potatoes a little.
Place in oven, reduce temperature to 200°C and bake for 20 minutes.
Shake the pan and turn potatoes over using a flexible spatula to release any that stick.
Return to oven for a further 20 minutes or so, until they’re golden brown and crisp all over, turning and shaking them a few more times.
Salt your crispy smashed potatoes generously and enjoy!