Smashed Desiree Potatoes

This is the recipe that converts Desiree skeptics. The technique is simple, the texture contrast is extraordinary, and the pink-red skin against bronze-crisp edges makes it one of the most photogenic potato dishes you can serve.

Why Desiree is ideal for smashing

Smashed potatoes need a variety that does two contradictory things well: hold together during boiling (so it doesn’t dissolve) and crisp aggressively during roasting (so you get glass-like edges). Desiree’s Type B starch balance hits both marks. The skin is thin enough to eat but strong enough to hold the smashed shape together. And the pink-red colour adds visual contrast that white varieties simply cannot replicate.

What you need

• 1kg small Desiree potatoes — golf-ball to slightly larger. Uniform size matters for even cooking. Don’t peel them.
• 3-4 tablespoons olive oil or sunflower oil — enough to generously coat each smashed potato
• Flaky sea salt and cracked black pepper
• Optional finishes: chopped fresh parsley, lemon zest, grated Parmesan, minced garlic, chilli flakes, sour cream

Step-by-step method

1. Boil whole, skin on. Place potatoes in a large pot of cold, well-salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender — a knife should slide through the center with minimal resistance. Don’t overcook; you want them holdable, not falling apart.

2. Drain and cool for 5 minutes. Tip into a colander and let them steam-dry. This brief rest firms the exterior slightly and makes smashing easier. If they’re too hot, they’ll disintegrate rather than crack.

3. Preheat tray and oven. Set oven to 220°C (425°F). Put a large baking tray with a tablespoon of oil in the oven to heat. Hot tray = immediate contact crisping on the bottom.

4. Smash each potato. Place potatoes on a board and press firmly with the flat bottom of a glass, a potato masher, or a heavy pan. You want to flatten them to about 1.5-2cm thick. The goal is cracked, rough edges — not smooth discs. Those craggy edges are where the magic happens. It’s fine if they crack open; torn spots crisp beautifully.

5. Transfer to hot tray. Carefully remove the preheated tray. Place each smashed potato on it with space between them. Drizzle generously with oil and season with salt and pepper. Press any loose pieces back onto the main body — they’ll fuse during roasting.

6. Roast 25-30 minutes, flip once. After 15 minutes, check the bottoms — they should be golden and pulling away from the tray. Flip each one carefully with a spatula. Roast another 10-15 minutes until both sides are deep bronze and the edges are audibly crisp.

7. Finish and serve immediately. Transfer to a serving plate. Hit with flaky salt, lemon zest, and chopped parsley. Serve within 5 minutes — the crispness fades as they cool.

Getting the crispness right

The three variables that control crispness:

Surface moisture. The drier the surface before roasting, the crispier the result. That 5-minute steam-dry after boiling matters. If you’re in a rush, pat them with a clean tea towel.

Oil contact. Every exposed surface needs oil. Under-oiled spots stay pale and chewy. Over-oiling is rarely a problem — excess oil pools harmlessly in the tray.

Space between potatoes. Crowding causes steaming. Leave at least 2cm between each smashed potato. Use two trays if needed.

Flavour variations

Garlic Parmesan: Scatter minced garlic and grated Parmesan over the potatoes 5 minutes before the end of roasting. The garlic toasts, the cheese melts into lacy crisps.

Chilli and lime: Toss finished potatoes with chilli flakes, lime zest, and a squeeze of lime juice. Fresh coriander to finish.

Herb butter: Melt butter with rosemary, thyme, and a crushed garlic clove. Drizzle over the finished potatoes.

Mediterranean: Top with crumbled feta, chopped olives, sun-dried tomato, and a drizzle of good olive oil.

Sour cream and chive: Classic. A cold sour cream dollop on hot crisp potato. Snipped chives. Done.

Scaling notes

For 4-6 people as a generous side, use 1kg. For a dinner party of 8-10, double to 2kg and use two trays — rotate them halfway through cooking for even browning. Smashed potatoes hold well for 10-15 minutes in a warm oven (120°C) but lose peak crispness beyond that.

This recipe works as a weeknight side, a dinner party showpiece, or a barbecue accompaniment. It’s the Desiree dish we make most often, and the one that gets the most comments.