Crispy Smashed Potatoes

These crushed potatoes 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 to 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 generously and serve.