Perfect Roast Potatoes

Fun way to make perfectly crunchy roast potatoes


The best way to make roast potatoes.

I saw this new thing (not sure if it really is new or am I just behind so much), smashed roast potatoes and I thought directly "how fun is that!". That is also when I made the decision I want to make a recipe for these style potatoes for the coming Holidays. 


When it ​comes to roast potatoes for me there always has to be fresh rosemary involved as I think it just brings the potatoes to a whole new level and I love the flavour the rosemary gives the potatoes. We are really lucky to have our own little garden where we have have a big rosemary bush and I have fresh rosemary available throughout the whole year. However, I do understand that this is not something everyone has and if you do not have access to fresh rosemary you can also substitute with dried. Then you would want to add from 1 to 2 teaspoons. 

I was making these potatoes along with some other recipes I had planned for my Holiday special and so I didn't make any special dip or anything similar to go with the potatoes as I had my roast chicken, thyme butter mushrooms and the cranberry sauce on the side. However, while eating the potatoes I found myself thinking that a sour cream garlic and herbs dip would have been pretty amazing with these crunchy roast potatoes. 

I am planning to make these smashed roast potatoes for our Christmas dinner, but I think these delicious crunchy roast potatoes will make any roast dinner perfect :) Just give them a go and I am sure you will agree with me :)

Happy Holidays Lovelies!


Step by Step Video


Smashed Roast Potatoes

Fun way to make perfectly crunchy roast potatoes


(makes 4 portions)

  • 1kg (about 2.2 pounds) small starchy potatoes

  • 4 garlic cloves

  • 2-3 fresh rosemary branches

  • olive oil

  • salt

  • black pepper


  1. Wash the potatoes well.

  2. Boil the potatoes whole, with the skin on in salted water until a knife pierces through easily. Drain the water.

  3. Take a baking tray and smash the potatoes with a potato masher or with a bottom of a glass on the baking tray. Make sure the potatoes are not too close to each other and are in one layer.

  4. Peel the garlic cloves and slice finely.

  5. Drizzle the potatoes with olive oil, add the sliced garlic, remove the greens from the rosemary and sprinkle on top of the potatoes. Season with salt and pepper.

  6. Bake at full power of the oven (about 275°C or 527°F) until the potatoes are golden and crunchy on the outside. This should take from 30-45 minutes.