- 1 h 20 min
- Kcal 261
Looking for an alternative to classic roast potatoes? Here is a simple and original idea just for you: smashed potatoes! Crisp on the outside and soft on the inside, they are cooked whole with the peel and seasoned with butter, lemon and aromatic herbs. Their name gives a clues as to their rustic and irregular shape: after being boiled whole, the potatoes are smashed one by one to an equal thickness. They are then oven baked and deliciously seasoned! Ideal as a side dish for grilled meat and fish second courses, smashed potatoes are so delicious that you won't resist simply eating them with your hands!
To make smashed potatoes, start by choosing potatoes that are roughly the same size, rinse and place them in cold water, bring to the boil and cook for around 35-40 minutes 1. Melt the butter and leave it to cool in the meantime. Now prepare the emulsion: finely chop the rosemary 2 and chives, then place them in a bowl 3.
Add the oregano 4, thyme 5, salt 6 and pepper.
Add the melted butter 7 and the filtered lemon juice 8, then stir thoroughly 9.
Drain the potatoes once cooked 10 and place them on an oven tray lined with parchment paper, spacing them apart. Delicately smash them with the bottom of a glass 11 12.
Brush the aromatic emulsion over the potatoes 13 and bake in a ventilated oven preheated to 392° for around 35 minutes 14. When they are nice and golden, remove from the oven and serve your smashed potatoes 15!
Smashed potatoes can be stored in the refrigerator for one day. If you prefer you can make them ahead and heat them in the oven before serving.
Bring your own personal touch to the aromatic mixture by adding some parsley for example, or a pinch of peperoncino!
If you like decisive flavors, enrich the melted butter with a garlic clove.
You can use a meat pounder or a fork instead of a glass.