These Crunchy Smashed Potatoes make an appearance at our dinner table at least once a week because they’re just so good, not to mention super easy to make!
There’s something so moreish about a crunchy roasted potato that’s akin to a french fry, but luckily with this recipe you don’t need a deep fryer to achieve it.
Believe it or not, this also happens to be the first potato recipe I’ve ever posted here, so lucky it’s an epic one!
I have nothing against potatoes, but in the past if I had to choose I would always go for a sweet potato over the regular type. This is because sweet potatoes are higher in antioxidants (particularly beta carotene), vitamins and minerals, and my goal is always to pack in as many antioxidants as possible.
The secret to achieving that perfect crunch is the type of potato you choose, and the way you smash them. I’ve found the best potatoes for maximum fluffiness on the inside, and crispy crunch on the outside, are Jersey Bennes. Other potatoes will work too, but Jersey Bennes will guarantee a great result every time.
The trick to smashing them is to ensure the potatoes are cooked through, but not yet crunchy on the outside before you smash them. When the potato is properly cooked through, their insides will burst out the sides as you smash them, and little bits will break off which crunch up beautifully as they cook.
Some recipes say the secret to the best crunchy smashed potatoes is boiling the potatoes before you roast them. However, I’m all about efficient cooking with as little washing up as possible. So given you have to roast the potatoes anyway, why would you want to add another pot and lid to the wash up pile if you can get an amazing result without it.
Serve your crunchy smashed potatoes simply with a sprinkle of salt and freshly ground pepper. They’re also amazing when baked with crushed garlic and mixed herbs, and if you like your potatoes with a creamy sauce, serve them with dollops of herbed yoghurt and a scattering of fresh herbs.
I hope you love this recipe as much as we do, enjoy!
Crunchy Smashed Potatoes with Herbed Yoghurt
Prep time: 15 minutes Cook time: 1 hour 20 minutes
1kg Jersey Benne potatoes, or similar
1 Tbsp avocado cooking oil, coconut oil or oil of choice
salt + pepper
3 cloved crushed garlic (optional)
1Tbsp dried mixed herbs (optional)
1 cup unsweetened coconut yoghurt
1 Tbsp chopped herbs (chives, thyme, rosemary)
Preheat oven to 200ºC fan bake.
Wash any dirt off the potatoes then place on a lined baking tray. Ideally you want the potatoes to be no bigger than 5 to 6 cm. If any larger, cut them in half to ensure even baking.
Place a drop of oil on each potato then place in the centre of the oven and bake for 40 minutes.
Remove potatoes from the oven and place the tray on a flat surface. Use a potato masher or a flat bottomed cup to smash the potatoes. You’re aiming for the potato skins to crack and the insides to splurge out the sides. If any get stuck in the masher simply shake back onto the tray as these will form the extra crunchy bits.
Drizzle the smashed potatoes with a little more oil, and sprinkle with salt, pepper and crushed garlic and herbs if using.
Return the potatoes to the oven and bake for another 40 minutes.
While the potatoes are cooking mix the yoghurt and herbs together and set aside.
The potatoes are ready when the edges have turned a golden brown and are looking crispy.
To serve, place the potatoes on a serving plate, dollop with herbed yoghurt and sprinkle with freshly chopped herbs. Serve potatoes warm, as a side to your favourite main.