Ingredients:

  • 5 kg (approx. 3.3 lbs) Small Red Potatoes (uniform in size, about 1-2 inches in diameter)
  • 1 tbsp Coarse Sea Salt (for the boiling water)
  • 80 ml (approx. 1/3 cup) Extra Virgin Olive Oil
  • 4 large cloves Garlic, minced or grated fine
  • 3 tbsp Fresh Rosemary, finely chopped
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Flaky Sea Salt (like Maldon, for finishing)
  • OPTIONAL AIOLI: 120 ml High-Quality Mayonnaise
  • OPTIONAL AIOLI: 1 tbsp Fresh Lemon Juice
  • OPTIONAL AIOLI: 1 small clove Garlic, crushed to a paste
  • OPTIONAL AIOLI: Pinch of Cayenne Pepper

Instructions:

  1. Wash and Boil: Scrub the potatoes well (leaving the skin on). Place potatoes in a large stockpot, cover with cold water, and add 1 tbsp of coarse salt. Bring to a vigorous boil and cook for 15–20 minutes, or until fork-tender.
  2. Drain and Preheat: Drain the potatoes completely in a colander. This step is non-negotiable for crispness. Preheat the oven to 220°C (425°F). In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and black pepper. Stir well.
  3. Arrange and Dry: Place the drained, hot potatoes directly onto the prepared baking sheet(s). Allow them to steam and dry slightly for 2-3 minutes.
  4. The Smash: Using a sturdy potato masher or the flat bottom of a mug, gently but firmly press down on each potato until it flattens to about 1 cm (1/2 inch) thick. Ensure the potatoes do not fall completely apart.
  5. Season and Roast: Generously drizzle the prepared garlic-rosemary oil mixture over all the smashed potatoes, ensuring oil gets into the cracked surfaces. Place the baking sheet(s) in the preheated oven and roast for 20 minutes without touching.
  6. Turn and Finish: Carefully flip the potatoes using a spatula (they should be crisping up nicely). Return to the oven for an additional 5–10 minutes, or until deeply golden brown and very crunchy.
  7. Final Seasoning and Serve: Remove from the oven. Immediately sprinkle generously with the flaky sea salt. If preparing the optional aioli, whisk the mayonnaise, lemon juice, crushed garlic, and cayenne together. Serve the crispy smashed potatoes immediately, with or without the aioli.