Smashed Roast Potato

Smashed Roast Potato


  • 8 potatoes, peeled (can use any type of potato)
  • 100g butter
  • 2 tsp thyme or rosemary, chopped
  • Salt and black pepper


In a large pot of water, boil potatoes until just tender. Drain the potatoes and allow to cool a little.

Line a baking tray with baking paper. Arrange the potatoes in one layer on the tray. With the palm of your hand or the back of a spoon, press down on each potato so it crumbles and falls apart.

If you like really crunchy chips, make sure you split any pieces that are too chunky. Pieces the size of a large grape are perfect.

Sprinkle thyme or rosemary and small chunks of butter over the potatoes and cook at 180ºC.

Take tray out to shake and coat with the butter after about 10 minutes. Cook until golden and crunchy.


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