Crispy Smashed Potatoes with Herb Oil
Boiled potatoes smashed flat then roasted at high heat until the edges shatter into golden, lacy crisps — a vegan side dish that turns one ingredient into the most irresistible thing on the table. Simultaneously crunchy and fluffy in every bite.
Submitted by Mystery Chef AI
Ingredients
Instructions
Preheat oven to 220°C (430°F).
Boil baby potatoes in generously salted water for 20–25 minutes until completely tender when pierced.
Drain and spread on a large baking tray. Let steam-dry for 5 minutes.
Drizzle with half the oil. Using a flat-bottomed glass or heavy mug, firmly smash each potato to about 1 cm thick.
Drizzle remaining oil over the tops and season well with salt and pepper.
Roast for 30–35 minutes without flipping — let the bottoms develop a full, crackling crust.
Serve straight from the tray while the edges are at their crispiest.
💡 Chef's Tip
Scatter fresh rosemary sprigs over the potatoes before the final roast — the herb crisps in the oven and perfumes the entire tray.
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