Smashed Roasted Potatoes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These smashed roasted potatoes offer the perfect textural contrast, combining a fluffy, tender interior with an irresistibly golden, salty crust. By roasting the potatoes twice—first in foil to steam them to perfection, and then at a high heat to crisp the edges—you achieve a depth of flavour that standard roast potatoes simply cannot match. The use of high-quality olive oil and a simple seasoning of sea salt and cracked black pepper allows the natural sweetness of the Yukon Gold or red-skinned potatoes to shine through.
This versatile vegetarian side dish is an excellent addition to a Sunday roast or a relaxed midweek dinner. Because they are naturally gluten-free and vegan-friendly, they are a crowd-pleasing option for entertaining guests with various dietary requirements. Serve them piping hot straight from the oven alongside a garlic aioli or a dollop of soured cream for a comforting, homemade treat.
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Ingredients for Smashed Roasted Potatoes
900g medium Yukon Gold or red-skinned potatoes (about 170g each)
2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
80ml extra-virgin olive oil
How to make Smashed Roasted Potatoes
Back to contentsPreheat oven to 350°. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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