These smashed potatoes are the perfect mix of chip (fries), roast potato and buttery boiled potatoes. You get the fluffy insides, that all chips (fries) should have, the best crispy bits of roast potatoes and then the buttery soft taste of boiled potatoes. They are potato heaven!!!
p.s These babies have been featured in Australia's top food mag!!!! See my post about it here!!!
And the smell. The smell alone will bring people to the table. (I have a boys to the yard 'joke' swirling about my head but I can't quite make it funny so I think it can stay in my head!!)
That unmistakable smell of roasted potatoes and thyme. Oh the thyme. Beautiful and fresh it just brings the potatoes to a new level. If you don't have fresh thyme then soak the dried thyme in a small amount of olive oil first, to prevent it getting too crispy in the oven.
I serve these with everything!!! Roast chicken, pan fried steak, sandwiches, buttered fish. You name it, these will work! I even cook them up and then take a little tupperware to school for the boys to snack on during the drive home. They are better for them than a bag of crisps and they keep them fuller for longer. Which makes my life easier as they happily get to tea time without a fuss. And anything that makes the witching hour easier is a win in my book! Anyone else find 5pm turns normal children into menaces?
Before I share the recipe, lets just take a few more minutes to gaze at the nubbly crispy potatoes. And in case you missed it earlier. These are the perfect mix of chip, roast potato and buttery boiled potatoes. Seriously, get a tray of these cooking, open up a bottle of white wine and call it dinner. Unless you are feeding the kids....then swerve the wine!!!! For them not you 😉
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
If you are looking for other scrummy potato sides then check out my Cajun Spiced Potatoes, or my Cheesy Garlic Butter Potatoes.
I am a potato fan....if you agree you might want to check out my Potato Recipe Collection.!
If you love this recipe why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more as a thank you I will send you my soup ebook for FREE!
Subscribe today 🙂
[registration_form]
Also find me on:
Pinterest | Facebook | Instagram | Twitter.
Let's share the food love and make the world a tastier place 🙂
Get the Recipe
Smashed Crispy Thyme Potatoes
Ingredients
- 1 kg baby potatoes
- 2 tablespoon olive oil
- 2 tablespoon butter see notes
- sea salt
- cracked black pepper
- 2 stems of fresh thyme or 1 teaspoon dried thyme - see notes
Instructions
- Preheat oven to 220ºC/200ºC fan forced/Gas mark 7
- Bring a large pan of water to the boil, salt generously and add the potatoes in whole.
- Cook for 20 minutes until just cooked.
- Try not to poke too many holes into your potatoes as this will mean the absorb water and will take longer to crisp later.
- Drain well. Make sure your potatoes are completely dry. I like to put them back into the pan once I have drained them and just give them a couple of minutes over a medium heat, to make sure all the surface moisture has evaporated.
- Line a large baking sheet with cooking paper and spread the potatoes out.
- Use a fork or spoon to squash the potatoes almost flat. Don't worry if they spit unevenly, this is what gives you all the crispy bits.
- Pour over the olive oil and then dot the potatoes with butter.
- Season well with salt and cracked black pepper
- Strip the thyme leaves from the stems and sprinkle it over the potatoes.
- Cook for 35-40 minutes until crispy and golden.
Notes
Nutrition is per serving
Byron Welch says
Just keep doing what your doing Clair it sounds being even more scrumptious Byron
Claire McEwen says
Thank you Byron
Bonnie says
Wonderful recipe. I never been here before. I was following a recipe from another blog, she referred over here for your smashed potatoes. I was making a pork chop dish that was delish. But, I always served it with mash potatoes. In the recipe, she gave a link to your site here for the smashed potatoes. I made them with her pork chops. Anyway, love the recipe. I will look over your site and see what I can get myself in to. Thank you
Claire McEwen says
Thank you so much for commenting Bonnie.
I am so happy that you enjoyed the smashed potatoes. They are pretty much on weekly rotation in our house. Sometimes with thyme...sometimes with rosemary and sometimes just with salt and pepper!
I hope you find lots of other recipe you want to try 😀
For other potato recipes try my Cheesy Garlic Butter Potatoes, they are my kids favourites!
WENDY says
Hi there I was wondering if this recipe can be prepared ahead like your other prepare ahead potatoes? Looking for a potato recipe for Christmas & would love to have as much done as possible beforehand so I get to spend more time with my family 🙂 LOVE your recipes!!
Claire McEwen says
Hi Wendy, thank you so much 🙂
Yes these can be prepared in advance. Two ways I do this.
Boil the potatoes as per the instructions, allow to cool and then keep in the fridge until you want to cook them. Then when you want them, continue as per the recipe, by crushing them and roasting them.
Or
Cook them completely as per the recipe and store them in the fridge. Then when you want them re-heat them in a hot oven with a drizzle of oil or melted butter.
Hope that helps 🙂
WENDY says
Perfect! Thank you so much for taking the time to reply I really appreciate it
ASV says
Is there any chance you can freeze these?
Thanks heaps
ASV
Claire McEwen says
Hi,
I haven't tried freezing them, but I think they might be okay.
I would freeze them on a tray and once they are solid transfer them to a container. That should help them to keep their shape (and the crispy edges)
Then I would defrost on a baking sheet and re-heat in a hot oven.
They may not be quite as crispy but they will still be tasty 😀
Hope that helps.
Nagi@RecipeTinEats says
I made these for the latest Super Food Ideas feature I did!! I'm going to include a reference to you in the text, hopefully it makes the cut 🙂
Claire McEwen says
Oh wow!!! Thank you 😀 <3
Fayth says
Thanks for the recipe! I made these today but they weren't as crisp as I expected. Still very good though. I'm pretty sure I converted the oven temp right so I may just leave them in a bit longer next time. Either way, they're definitely delicious!
Claire McEwen says
Glad you enjoyed them Fayth.
Few thoughts about the crispiness make sure you drain them really well. (I will update the recipe to state this)
If the potatoes are still a little wet then they will start to steam in the oven rather than crisp.
Also try not to use a fork or knife to test the potatoes too much. Holes in the skin can mean the potatoes absorb water and don't crisp as easily.
I would suggest using an oven temperature of 430F with the really dry potatoes and see if that works.
Thank you for coming back to comment, I hope you try them again. 🙂
Fayth says
Ahah, you know, I didn't even think about them getting steamed in the oven. That is probably exactly what happened, as I was a bit impatient and didn't take the time to get them very dry. I'll know for next time, thanks!
Claire McEwen says
I get impatient for potatoes too, perfectly understandable 😀
Malika1434 says
Great recipe
Claire McEwen says
Thank you Malika
deby says
Like I have said many times before. I have never met a potato I didn't like. And yours are right up there. Deby cookinginthejungle.com
Claire McEwen says
Hehe, thank you Deby
madsad says
looks delicious
Claire McEwen says
Thank you 🙂
Nagi@RecipeTinEats says
Holy cr4p. Firstly - YUM! There is now no point in ME posting smashed potatoes, I'll just direct readers to your recipe when I use this on the side of a recipe I plan to share soon!
Secondly, your photos are smashing! That tip about treating artificial as though it was a window really seems to have clicked for you!! I really love that close up shot. It REALLY captures the crispiness and also the soft moist inside!!
Pinning!
Claire McEwen says
Thank you 🙂 Can't wait to see what you post, I love these so much so any I can cook to go with them will be an instant favourite!
Smashing photos...pun intended??? 😉
But seriously yes, thank you so much for your lighting tips. They have been so much help. I feel like my photos are finally looking like I expect them to! x