Smashed Potatoes

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Smashed Potatoes

Ingredient 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.

Ingredients

1kg baby potatoes
2 tbsp olive oil
40g (½ cup) grated parmesan cheese
sea salt, to season

Equipment

Large saucepan
Colander
BBQ with flat plate (or large cast iron pan)
Baking paper
Protein press or heavy frying pan (for smashing)
Tongs
Box grater

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.

Notes

Chef Tips

Don’t touch them while they crisp

Once the smashed potatoes go down on the flat plate, leave them alone. Moving them too early tears the crust before it’s had a chance to set. I wait until they’re visibly golden around the edges and lift cleanly before turning. That’s usually 3-4 minutes, but let the colour tell you, not the clock.

Season the boiling water generously

The water you boil the potatoes in is your only real chance to season the inside of the potato. I salt it well, almost like pasta water. If you skip this step, no amount of oil or parmesan on the outside will fix a bland potato once it’s already cooked.

Storage

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 200°C (390°F) for about 10 minutes or back on the BBQ flat plate to get them crispy again. I’d avoid microwaving as they’ll go soft and lose all that texture.

FAQs

Can I make these without a BBQ?

Yes. A large cast iron pan or heavy-based frying pan over high heat on the stove works just as well. You may need to cook in batches depending on the size of your pan. The result is just as crispy, you just have less surface area to work with.

Can I boil the potatoes ahead of time?

Yes, and I’d recommend it if you’re cooking for a crowd. Boil and smash the potatoes up to a day ahead, then keep them covered in the fridge. Cook them on the BBQ straight from the fridge when you’re ready. They’ll still crisp up beautifully.

What else can I top these with?

Parmesan is my go-to but these are very flexible. Sour cream and chives, garlic butter, or a drizzle of chilli crisp all work well. You could also skip the parmesan entirely and finish with just flaky sea salt and fresh herbs for a lighter version.