Smashed roasties

Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!

Prep:10 mins
Cook:1 hrs 20 mins

Serves 6
Easy

Nutrition per serving

kcal 419
fat 14g
saturates 2g
carbs 63g
sugars 3g
fibre 7g
protein 7g
salt 0.1g

Ingredients

1½ kg floury potatoes (Maris Piper or King Edward), smaller potatoes kept whole, larger ones chopped in half
100ml sunflower oil

Method

Heat oven to 200C/180Cfan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.
Arrange the potatoes in a large roasting tin, leaving enough space between each one so that they have room to spread once smashed. Using a fish slice, push down on each of the potatoes to break them up slightly. Don’t worry if some break up completely, it just means more crispy bits. Season well and drizzle over the oil. Roast for 1 hr, turning once, until golden and crispy.

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