Garlic Smashed Roast Potatoes

As we were making our roast potatoes for a roast lunch today we had a vague recollection of watching a cooking programme many years ago where Jamie Oliver smashed down his roast potatoes saying the increased surface area made for more crispiness. In a moment of delight, just as we were thinking of finishing up the roast potatoes we smashed them with a spatula, cooked for longer, and we made what we think might just be the most delicious roast potatoes of our lives.

Of course, this was also helped by the fact we had cooked a Roast Duck as well, and had collected the delicious duck fat that dripped from the bird and used that for the potatoes. There really is something about using animal fats that seem to make potatoes that bit tastier and crunchier. It’s going to be difficult to not want to make these smashed roast potatoes ALL THE TIME. They are just too more-ish!

Delicious Smashed Roast Potatoes
Delicious Smashed Roast Potatoes
Squashed roast potatoes
Squashed roast potatoes

What is in the garlic smashed roast potatoes recipe?

The smashed roast potatoes recipe is pretty simple really. You just need a big bag of floury potatoes, some duck fat and vegetable oil, a bulb of garlic, and some salt. 

We recommend choosing a good quality floury potato such as Maris Piper, King Edwards, or Desiree.

The duck fat is optional. You could also use goose fat or lard. Alternatively, if you wish to avoid animal fats you can choose vegetable or sunflower oil.

Likewise, the garlic cloves are optional but recommended. They impart aromatic flavour to the oil and the potatoes. If you’re not used to garlic in your cooking maybe start off with 3 cloves of garlic and work your way up from them. For big garlic fans like us, just break up the whole bulb of garlic into the cloves, keeping the papery jackets on and throw them into the roasting potatoes halfway through.

Garlic Potatoes
Garlic Potatoes

What does smashed roast potatoes taste like?

When potatoes are in season they really do have a lovely sweetness to them. Using the duck fat helps make the potato crispy and adds some kind umami and depth of flavour. It’s like the duck fat brings more of that potato sweetness out of it. 

We pretty much always add cloves of garlic to the oil when we roast potatoes. We think it adds much needed flavour and aroma to the potatoes, and also they are a sweet treat to squeeze the soft roast garlic clove out of it’s papery jacket and straight into your mouth as you’re eating your roast dinner.

And finally, the salt is key. You will notice in the recipe that we add salt and every stage of the cooking process. This is a technique called layering which was inspired by a documentary we watch on Netflix called ‘Salt, Fat, Acid, Heat’ of which there is a cookbook of the same name. Surprisingly, the potatoes aren’t too salty. But the salt does bring out the flavour of the potatoes. We always recommend buying a box of Maldon Sea Salt, it’s just the best sea salt to crush between your fingers as you sprinkle onto your meals.

Easy Roasted Potatoes Recipe
Easy Roasted Potatoes Recipe

What to serve with smashed roast potatoes

In the UK, a good old Sunday roast dinner is a mainstay and traditional time to eat roast potatoes. Try garlic smashed roast potatoes on your next roast dinner with roast chicken

This would also be a fun addition to some chilli con carne on game night. Or with a light salad and fish in the summer. 

How to make garlic smashed roast potatoes
How to make garlic smashed roast potatoes
Garlic Potatoes Recipes
Garlic Potatoes Recipes

Can you substitute any ingredients?

Of course, to make this dish vegetarian and vegan you will want to use just vegetable oil. The potatoes will still be textured and delicious. 

Smashed Roast Potatoes
Smashed Roast Potatoes
Garlic Smashed Roast Potatoes Recipe
Garlic Smashed Roast Potatoes Recipe
Smashed Roast Potatoes Recipe
Smashed Roast Potatoes Recipe

GARLIC SMASHED ROAST POTATOES (SERVES 6-8)

INGREDIENTS

  • 800g to 1Kg White Floury Potatoes
  • 80-100ml of Duck Fat and/or Vegetable Oil
  • 2tsp Cooking Salt
  • 1 Bulb of Garlic, separated into cloves
  • Large pinch Maldon Sea Salt

METHOD

  1. Bring a large pan of water to the boil whilst you peel the potatoes. Cut in half or to roughly the same size. Salt the water and add the potatoes to parboil for 10 minutes or until the edges of the potatoes are soft.
  2. Drain the potatoes and give them a good shake in the pan with the lid on to roughen up the edges. Allow to steam dry in the pan with the lid off.
  3. Preheat the oven to 190C Fan. Add the duck fat and some vegetable oil to a large roasting tin. Place the oiled tin in the oven and allow to heat until just about smoking. Carefully remove the roasting tin from the oven and place on a heat resistant surface. Use tongs to add the potatoes to the hot oil one by one. Coat with the oil then sprinkle each potato with some salt. Roast in the oven for about 1 hour.
  4. After 30 minutes of cooking turn each of the potatoes and add the garlic cloves to the pan. 
  5. Once the potatoes are golden all over, remove the pan to a heat proof surface and carefully use a fish slice or spatula to push down on each potato so it squashes down and some of the fluffy inside comes out the sides. Return the oven and roast for another 10 minutes. Turn the potatoes again and roast for another 10 minutes or until the potatoes are golden and fluffy. 
  6. Remove the potatoes to a plate lined with the kitchen paper and sprinkle with a large pinch of Maldon sea salt. 
Yield: 6-8

Garlic Smashed Roast Potatoes

Easy recipe for smashed roast potatoes

Super crispy roast potatoes cooked in duck fat with loads of garlic cloves.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 800g to 1Kg White Floury Potatoes
  • 80-100ml of Duck Fat and/or Vegetable Oil
  • 2tsp Cooking Salt
  • 1 Bulb of Garlic, separated into cloves
  • Large pinch Maldon Sea Salt

Instructions

  1. Bring a large pan of water to the boil whilst you peel the potatoes. Cut in half or to roughly the same size. Salt the water and add the potatoes to parboil for 10 minutes or until the edges of the potatoes are soft.
  2. Drain the potatoes and give them a good shake in the pan with the lid on to roughen up the edges. Allow to steam dry in the pan with the lid off.
  3. Preheat the oven to 190C Fan. Add the duck fat and some vegetable oil to a large baking tin. Place the oiled tin in the oven and allow to heat until just about smoking. Carefully remove the baking tin from the oven and place on a heat resistant surface. Use tongs to add the potatoes to the hot oil one by one. Coat with the oil then sprinkle each potato with some salt. Roast in the oven for about 1 hour.
  4. After 30 minutes of cooking turn each of the potatoes and add the garlic cloves to the pan. 
  5. Once the potatoes are golden all over, remove the pan to a heat proof surface and carefully use a fish slice or spatula to push down on each potato so it squashes down and some of the fluffy inside comes out the sides. Return the oven and roast for another 10 minutes. Turn the potatoes again and roast for another 10 minutes or until the potatoes are golden and fluffy. 
  6. Remove the potatoes to a plate lined with the kitchen paper and sprinkle with a large pinch of Maldon sea salt. 

Notes

Use good quality floury potatoes such as Maris Piper or King Edwards.

You can use exclusively duck fat or goose fat, but we recommend combining with some vegetable oil to prevent the oil burning/catching.

Use as much or as little garlic as you like, we like garlicky flavours!

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Smashed Roast Potatoes

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