Smashed Potatoes Recipe #123403
Use your favourite herbs and spices to top these tasty, crunchy potatoes. Our family love a pinch of cayenne pepper, cumin and caraway seeds. I also like to dab the potatoes with a bit of butter before cooking.
by Jewelies
50 min | 5 min prep
SERVES 4
- 16 small potatoes, washed
- 1 tablespoon olive oil, more if desired
- 1 tablespoon caraway seed or cumin or fennel seed (example)
- 1 tablespoon thyme or rosemary, chopped (example)
- salt and pepper, to taste
- Preheat oven to 250°C.
- Don't peel the potatoes but bring them to the boil in a pot of salted water.
- Boil until tender.
- Drain and transfer to a lightly greased baking tray.
- Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
- Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
- Bake the potatoes for 20-25 minutes until crisp and golden.
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5 stars