Roast smashed baby potatoes with festive herbs & spices

Season
Autumn/Winter
Skill level
Simple
Preparation Time
20 minutes
Cooking Time
35 minutes
Serves
Serves 4
Categories
Vegetarian
Categories
Vegan
Categories
Quick & easy
Categories
Side dish

These roast baby potatoes are par-boiled, then smashed with a spoon before roasting with spices and herbs.

By smashing them before roasting it creates lots of crispy bits of potato, with a delicious spicy coating crumb. Get ahead by boiling the potatoes the night before you plan to cook and serve them.

Ingredients

  • 600g Baby/New salad potatoes, skin on
  • 2 to 3 tablespoons British rapeseed oil or olive oil

For the herb and spice mixture

  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried rosemary (1 tablespoon freshly chopped rosemary)
  • 1/4 teaspoon smoked paprika

Method

  1. 1Wash and parboil the potatoes for about five to six minutes in salted water. Drain well.
  2. 2Preheat oven to 200°C / Fan 180°C / Gas 6. After five minutes add a large roasting tray with the oil and heat up in the oven until the oil is very hot.
  3. 3Meanwhile, “smash” the cooked potatoes with the back of a spoon, so the potatoes are split and squashed.
  4. 4Add the herb and spice mixture to the potatoes and mix well, coating all the potatoes with it.
  5. 5Take the roasting tin out of the oven and add the potatoes, turning them over in the hot oil.
  6. 6Roast for 30 to 35 minutes until the potatoes are crispy and golden. Tip: Shake the roasting tray three or four times during cooking to ensure they all cook evenly for an even crispness.
  7. 7Serve immediately with roast poultry, beef, pork, ham etc.