These herby Parmesan smashed potatoes are the perfect side—creamy inside, crisp outside and utterly moreish. Post sponsored by Albert Bartlett.
These herby Parmesan smashed potatoes might be my new favourite dish. They’re so good I’d happily eat a whole plate on their own. I used Albert Bartlett Apache potatoes for this recipe — a small, eye-catching variety with red-and-cream mottled skin and a sweet, buttery, chestnut-like flavour that makes them ideal for a special preparation.
The technique is simple: boil the potatoes until tender, gently squash them so they open up, then roast at a high temperature in hot olive oil. The result is potatoes that are luxuriously soft and creamy inside with a golden, crunchy exterior.
Generous fresh herbs, smashed garlic, flaky sea salt and grated Parmesan lift these smashed potatoes to the next level. The herbs and garlic roast with the potatoes, infusing them with savoury aroma, while the Parmesan melts and adds a salty, nutty finish.
They’re quick and forgiving to make, and there’s no need to peel the potatoes. You can even prepare them ahead: boil and smash, then cover and refrigerate. When you’re ready to serve, toss them in hot oil and roast until crisp.
These smashed potatoes pair beautifully with roasted meats, grilled fish, or a simple green salad. They’re also a delicious alternative to traditional roast potatoes for Sunday lunch or holiday meals.
Albert Bartlett Apache potatoes are sold in a number of major supermarkets.
Herby Parmesan Smashed Potatoes
Ingredients
- 1 kg (2.2lb) Albert Bartlett Apache potatoes (or other small potatoes)
- 80 ml (⅓ cup) olive oil
- 1 Tbsp finely chopped fresh rosemary
- 1 Tbsp finely chopped fresh thyme
- 6 garlic cloves unpeeled, smashed
- flaky sea salt
- 40 g (1.5 oz) Parmesan (or vegetarian alternative) grated
- small handful fresh chives chopped
Instructions
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Preheat the oven to 200°C / 400°F / gas mark 6. Scrub the potatoes but leave the skins on. Place them in a pan, cover with cold salted water, bring to the boil and simmer for 8–10 minutes until tender.
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Drain the potatoes and let them cool slightly. Pour the olive oil into a roasting tray and place the tray in the oven to heat the oil.
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Using the base of a heavy glass or a potato masher, gently squash each potato until it splits open. Transfer them carefully into the hot oil and turn to coat. Scatter over the chopped herbs, the smashed garlic cloves and some flaky sea salt, then roast for 20 minutes.
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Turn the potatoes and roast for another 20 minutes until crisp all over. Sprinkle with the grated Parmesan and return to the oven for 5 minutes so the cheese melts and browns slightly. Finish with chopped chives and serve hot.
This post is sponsored by Albert Bartlett. Thank you for supporting the brands that help me keep creating recipes and experimenting in the kitchen.