Crispy Smashed Potatoes
It’s that time of year where roast dinners are getting more common, and who doesn’t love a roast potato? Change up your normal roasties with this recipe. These roast potatoes are baby potatoes that have been smashed and smothered in flavoured duck fat. They are foolproof roasties so if you have trouble getting your roast potatoes crispy there are the ones for you!
This recipe serves 4.
- 1kg Baby potatoes
- 5tbsp Goose or duck fat
- 1⁄2tsp Baking soda
- 2tbsp Fresh thyme leaves
- Zest of 1 small lemon
- 1tsp Garlic granules
- Pinch of regular salt
- Generous amount fresh cracked black pepper
- 2 large pinches of flaky sea salt
- Peirce all of your baby potatoes with a skewer or a knife. Put them in a large pot and fill with cold water.
- Preheat your oven to 190°C and line a baking tray with a silpat mat, baking parchment or tinfoil.
- Add the baking soda and a pinch of salt to the water and place on the hob over high heat. Allow to boil for around 15-20 minutes or until they are tender but still have some resistance. While they are boiling keep an eye on them as the baking soda may cause the water to boil over.
- Pour off the water from your potatoes and then dry off their surfaces.
- Tip your potatoes onto your baking tray and squash each one with the bottom of as mug so that the skins break and some of the fluffy potato flesh is exposed.
- Allow the potatoes to sit for a few minutes so that they can steam off and dry a bit. This will help with the crisping.
- While you allow the potatoes to sit prepare your duck fat. Pop 5tbsp of goose or duck fat into a mug along with the thyme, garlic granules, and lemon zest. Place the mug in the microwave for about 20 seconds or until the fat has melted.
- Drizzle the potatoes with the fat mixture making sure some thyme leaves get on each one. Sprinkle the potatoes with the flaky sea salt and crack some back pepper over the top.
- Place in the oven for around 20 minutes or until they are golden brown and crispy looking.
- Take them out of the oven and flip them all over carefully. Place back in the oven for a further 10-15 minutes or until they are crisp and golden on both sides.
- Serve with a roast dinner or with some fish.
About This Recipe
The festive season is just around the corner and for myself and I’m sure many others that means lots of family gatherings and roast dinners. My favourite part of a roast dinner is always the roast potatoes, I mean who doesn’t love salty, crispy potatoes with a lovely fluffy interior.
This recipe is a different take on the classic roast potato and will be the perfect addition to your family roast dinners this autumn winter. The recipe makes crispy smashed potatoes by crushing boiled baby potatoes and roasting in delicious herby goose fat. They are so delicious and rich, and I absolutely recommend you try these out!
They can also be a great way to use up leftover new potatoes as essentially new potatoes are boiled baby potatoes that have been seasoned and coated with fat. Just pop your leftover new potatoes on a baking sheet, crush, add some herby butter or goose fat and roast.
Question: Is there something I can use instead of goose fat that will be just as delicious but is vegan?
- The best thing to do to give you that rich flavour that meat fats give is to use 2.5tbsp coconut oil, 1.25tbsp sunflower, vegetable or peanut oil and then drizzle with 1.5tbsp of vegan butter 5 mins before the end of cooking.
Question: Can I use fresh garlic instead of garlic granules?
- Unfortunately not. For the most part I tend to use fresh garlic in my kitchen, but I think it’s really important to have garlic granules in your cupboards for things like this. You really shouldn’t use fresh garlic here as it will just burn in the oven and leave the potatoes with quite a bitter taste. If you don’t have garlic granules but still want the garlic flavour, I do have one suggestion. What you can do is infuse your fat with the garlic before drizzling on the potatoes. Pop a few whole garlic cloves in a pan with your fat and heat over medium heat for about 15 minutes. This should infuse your fat with the flavours and give your potatoes that lovely garlic taste.
Question: Should I be using a silpat mat?
- I personally love silpat mats and I use them very frequently in the kitchen. I think if you are a baker, they are so useful and if you are interested in reducing wastage they are a must. They last for such a long time and are pretty easy to clean. I recommend having one.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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