These herby parmesan smashed potatoes are the ideal side dish – creamy inside, crispy outside and totally addictive! Post sponsored by Albert Bartlett.
These herby parmesan smashed potatoes are my new favourite side-dish. In fact, never mind side-dish, I would be very happy to just eat a plateful of them on their own, they are that good!
I used Albert Bartlett Apache potatoes to make these, which are a very distinctive variety of small potato, with red and cream mottled skin and a sweet, buttery chestnut flavour. They are such eye-catching potatoes that I felt they deserved to be used in a special recipe, and cooking them this way really elevates the humble spud to the star of the meal.
By boiling the potatoes first, then squashing them till they split open and roasting at a high temperature in olive oil, you end up with potatoes that are soft and creamy on the inside, and wonderfully crispy on the outside. The addition of plenty of fresh herbs, garlic, flaky sea salt and parmesan cheese just takes them to the next level of deliciousness and makes them utterly irresistible.
They are really easy to make too, and you don’t even need to peel them. You can also prepare them in advance to roast later – just boil and squash them then cover and keep in the fridge. When you are ready to roast them just toss with olive oil and cook.
They make a great side to pretty much any meal, and would also make a fantastic change to traditional roast potatoes for Sunday lunch or at Christmas (yes I have started thinking about Christmas already!).
Albert Bartlett Apache potatoes are available from Waitrose, Sainsbury’s and Ocado.
Herby Parmesan Smashed Potatoes
- 1 kg (2.2lb) Albert Bartlett Apache potatoes (or other variety of small potato)
- 80 ml (1/3 cup) olive oil
- 1 Tbsp finely chopped fresh rosemary leaves
- 1 Tbsp finely chopped fresh thyme leaves
- 6 cloves garlic unpeeled, squashed
- flaky sea salt
- 40 g (1.5 oz) parmesan cheese (or Vegetarian alternative) grated
- small handful fresh chives chopped
Preheat the oven to 200C/400F/gas mark 6. Scrub the potatoes but don't peel them. Place in a pan and cover with cold salted water; bring up to the boil and simmer for about 8-10 minutes until tender.
Drain the potatoes and set aside to cool a little. Pour the olive oil into a roasting tray and place in the oven to heat up.
Use the base of a heavy glass to squash the potatoes until they split open. Carefully transfer them to the tray of hot oil and turn to coat. Sprinkle over the herbs, garlic cloves and some flaky sea salt and roast for 20 minutes.
Turn the potatoes over carefully and return to the oven for 20 minutes until crisp. Scatter over the parmesan and cook for another 5 minutes until melted. Scatter over the chopped chives and serve.
This post is sponsored by Albert Bartlett, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.