Smashed roasted new potatoes

Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic

  • Prep:10 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 159
  • fat 6g
  • saturates 1g
  • carbs 23g
  • sugars 0g
  • fibre 3g
  • protein 3g
  • salt 0.01g


  • 1kg new potatoes
  • 3 tbsp olive oil


  1. Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm – a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork – the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.

  2. Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

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