Ultimate Crispy Smashed Potatoes
Honestly, crispy smashed potatoes are one of those things we never get tired of making. There's something so satisfying about that combination of fluffy insides and properly crunchy edges, and when you throw in cinnamon, rosemary, thyme and a little maple syrup, it goes somewhere really special. The sweetness from the maple plays off the herbs in a way that just works, and the smell when these come out of the oven is absolutely unreal. They're perfect as a side for a big roast, but we'll be honest, we've eaten a full tray of these standing up in the kitchen and had zero regrets. Make these tonight, you won't be disappointed.
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Potato masher or fork
Ingredients
- 2kg new potatoes
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp maple syrup
- ½ tsp cinnamon
- Salt & pepper to taste
- olive oil for drizzling
- chopped parsley
- sea salt
- chilli flakes
Method
Roast the potatoes
- Place the potatoes into a large baking tray and cover with the cinnamon, rosemary, thyme and a good pinch of sea salt
- Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil and the maple syrup
- Mix again and cook for 25 minutes
Smash the potatoes
- After 25 minutes, crush the potatoes using a fork and place back in the oven for 10 more minutes to crisp up
Time to serve
- Whilst the potatoes are cooking, chop the parsley
- Once cooked, place the smashed potatoes onto a serving plate and top with a good sprinkle of chopped parsley, sea salt flakes and chilli flakes
Tips & Variations
- Get the smash right: Use a fork and don't be shy about it. You want them well crushed so there's loads of surface area to crisp up. The rougher the edges, the crunchier the result.
- Don't skimp on the oil: A good drizzle of olive oil is what makes these go properly golden. If they look a little dry before they go back in, add a splash more. We've learned this the hard way.
- Make them your own: Henry always throws in a pinch of smoked paprika alongside the cinnamon for a little extra depth. It adds a subtle smokiness that works really well with the sweetness of the maple.
Why This Works
The trick here is that two-stage cook. You get the potatoes soft and flavourful in the first 25 minutes, then smashing them opens up all those rough edges that go properly golden and crispy in the final 10 minutes. The maple syrup caramelises around the outside too, which gives you this sticky, slightly sweet crust that's genuinely next level. Trust us on this one, don't skip the smash.