Step 1

Brush the potatoes to get rid of any dirt, rinse, and then pat them dry with a kitchen towel.Then, fill up a large pot with lots of water, add salt (liberally!), and potatoes.

Step 2

Boil until the potatoes have softened (about 20 minutes). The potatoes should be fork-tender.The size of the potatoes will affect how long they take to become tender- mine are medium-sized so take longer than new potatoes and other smaller varieties.

Step 3

Drain the water and move the potatoes onto a baking tray.Press them down with a flat object (like the bottom of a glass/cup) to obtain the "smashed" effect. you can use the bottom of a large glass or a potato masher wrapped in tin foil for a 'cleaner' smash, or the potato smasher on its own.

Step 4

Drizzle with a little oil (and optionally a little butter- but it's best not to use ONLY butter as it can burn in the oven) and top with the herbs.Certain herbs and spices will burn if in the oven for too long. To avoid that, you can add them in the last 5-10 minutes of baking or even after they've baked, though they won't infuse quite as much

Step 5

Roast in the oven at 230ºC/450ºF for 15 minutes. If you want them crispier, bake for up to 20-25 minutes.Once they're removed from the oven, top with any additional herbs, seasonings, and 'extras' - then serve warm!

Step 6

You can boil the potatoes ahead of time and then leave for up to 2 days before smashing and baking in the oven. You’ll need to add a few extra minutes to the cooking time- keep an eye on them until they’re browned and crispy.

Step 7

To store any leftovers, keep them in an airtight container in the fridge for up to 5 days. They will lose their crispness once chilled, so it’s best to reheat them in the oven to try and get some crispness back again.I haven't tried to freeze these smashed potatoes, so I can't guarantee what the results would be like. Though, generally, potatoes are very freezer-friendly.