⅔kg(1.5 lbs) baby white potatoesor fingerlings, larger ones chopped in half
½tspsalt
½tspfreshly ground pepper
¼tspgarlic salt
¼tspsmoked paprika
1tbspfreshly chopped parsley
Instructions
Preheat the oven to 200C/400F (fan).
Place the potatoes in a saucepan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 minutes until the potatoes are tender (a knife should easily go through them). Drain in a colander.
⅔ kg (1.5 lbs) baby white potatoes
Brush a large metal baking tray with 1 tbsp of the sunflower oil.
3 tbsp sunflower oil
Place the potatoes on the prepared baking tray, then squash each one down with a potato masher or the back of a spoon. Don't worry if some of them break apart - that means more crispy bits!
Sprinkle the salt, pepper, garlic salt, and paprika onto the potatoes.
½ tsp salt, ½ tsp freshly ground pepper, ¼ tsp garlic salt, ¼ tsp smoked paprika
Brush the remaining 2 tbsp of oil on the potatoes and place in the oven for 20-25 minutes – until the potatoes are crispy and golden.
Take the potatoes out of the oven and sprinkle with a little fresh parsley before serving.
1 tbsp freshly chopped parsley
Notes
Can I make them ahead?Partial make-ahead:You can boil the potatoes ahead of time, then cool and refrigerate until ready to finish off in the oven. A note on Oxidisation:DON'T squash the potatoes or break the skin though. The skin acts as a barrier, and will ensure your potatoes don't turn grey (sometimes potatoes turn grey after boiling due to an oxidisation process when the potato flesh is exposed to air. This can be prevented by keeping the skin on).Full make-ahead:Alternatively, you can make the whole recipe - including smashing, brushing with oil, seasoning and roasting - ahead. Once cooked, cool, cover and refrigerate for up to 24 hours, then reheat, on a baking tray at 200C/400F for 18-20 minutes, until piping hot and crisp. I like to cover with foil for the first 10 minutes (to prevent them going too dark), then uncover for the last 10 minutes to crisp up.The potatoes shouldn't go grey if you're making the whole recipe ahead, as the oil and seasoning helps to act as a barrier against oxidisation (be sure to brush thoroughly in oil though).Ingredient swaps:
Swap the paprika for curry powder and serve the potatoes topped with fresh coriander and some mango chutney for dipping.
Serve the potatoes topped with lemon zest and crumbled feta for a fab BBQ side dish.
Add crispy bacon and a drizzle of BBQ sauce for a meaty version.
Nutritional information is approx. per serving (this recipe serves 4).