Smashed Potatoes
Lunch | Australian
These smashed potatoes are one of those recipes that looks like you’ve put in a lot of effort when the technique is actually very simple. You boil baby potatoes until tender, smash them flat, then cook them on a hot BBQ flat plate until both sides are deeply golden and crisp. Topped with parmesan that melts into all the craggy edges, they’re an easy side dish that will probably be the favourite thing on the table.
The BBQ flat plate is the best way to get that even, all-over crust that’s hard to achieve any other way. The key is to leave them alone while they’re crisping up. Patience here is what separates good smashed potatoes from great ones. If you don’t have a BBQ, a large cast iron pan over high heat on the stove works just as well.
Ingredients
- 1kg baby potatoes
- 2 tbsp olive oil
- 40g (½ cup) grated parmesan cheese
- sea salt, to season
Directions
STEP 1: PAR-COOK THE POTATOES
- Place the potatoes in a large saucepan and cover with cold water. Season with salt and place over a high heat.
- Bring to the boil and cook until the potatoes are tender, about 20 minutes.
- Remove from the heat and drain well.
STEP 2: BARBECUE THE POTATOES
- Preheat the flat plate on the BBQ and drizzle over half the oil.
- Place the whole potatoes on the plate in a single layer then cover with a large piece of baking paper. Squash the potatoes down with a protein press to about 1cm thick. Remove the paper and season with salt, then drizzle with the rest of the oil.
- Cook for 3-4 minutes, or until crisp and brown, then turn over and cook the other side. Transfer to a serving bowl and grate over the parmesan.
Recipe notes
Baby potatoes:
Baby potatoes are ideal here because their thin skins crisp up beautifully when smashed and cooked on a hot surface. I look for even-sized ones so they all cook at the same rate. Sebago or dutch cream baby potatoes work well. Avoid larger potatoes as they take longer to boil and don’t smash as neatly.
Olive oil:
I use olive oil here for its flavour as well as its role in helping the potatoes crisp up on the flat plate. A good quality extra virgin olive oil makes a real difference. Don’t be tempted to reduce the amount. The oil pooling around the edges of each potato is what creates that golden, slightly lacey crust.
Parmesan:
Freshly grated parmesan is what I’d recommend over the pre-grated variety from a bag. It melts into all the craggy edges and crisps up slightly as it cooks. Pecorino Romano is a good substitute if you want a saltier, sharper flavour. Either way, grate it generously. It’s one of only three ingredients and it does a lot of the flavour work.