Crispy Smashed Potatoes


Makes: 4 servings 

Time: 3 Hours


A healthier roast potato side dish.


750g baby Carisma or Nicola potatoes, unpeeled

60ml (1/4 cup) olive oil

1/4 cup chopped fresh continental parsley leaves

1/3 cup small fresh mint leaves

Lemon Herb Sour Cream:

200g light sour cream

1-2 tbs chopped fresh chives

1 tbs chopped fresh mint

1 tbs chopped fresh coriander or continental parsley

1 small clove garlic, crushed

2 tsp lemon juice


Place potatoes in a large saucepan of cold water. Bring to the boil. Cook, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.

Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.

Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.

Preheat the oven to 200C/180C fan forced. Drizzle potatoes with remaining oil, turning to coat. Roast, turning halfway through cooking, for 30 minutes or until potatoes are crisp and golden. Season with a little salt and scatter with herbs. Serve with the lemon herb sour cream.


Author: Louise Keats               Image credit: Al Richardson               Publication: Taste Magazine


Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.

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