Gremolata smashties
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Gremolata smashties
Recipe by Sarah Cook
These smashed spuds found fame on TikTok, and is it any wonder? The initial boil encourages the potatoes to soak up more oil, while smashing them exposes lots of craggy bits for the crunchiest roasties you’ll ever taste
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
375Kcal
Fat
17gr
Saturates
2gr
Carbs
47gr
Sugars
2gr
Fibre
5gr
Protein
5gr
Salt
0gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1kg unpeeled Maris Piper potatoes (or another floury variety), egg-sized
- sea salt flakes
- 3 tbsp rapeseed oil
- 3 tbsp sunflower or vegetable oil
For the gremolata
- finely grated zest of 1 lemon
- ½ x 30g pack parsley, very finely chopped
- 1 tbsp very finely chopped oregano
- 2 large garlic cloves, finely chopped
Step by step
Get ahead
You can boil, squash and oil the potatoes in the morning several hours ahead. The gremolata will sit happily in the fridge for a few hours, too.
- Put the potatoes in a large pan of salted boiling water. Cook for 18-20 minutes until tender. Drain and tip back into the pan to steam dry for a few minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a large baking tray with baking paper. Spread out the potatoes and use the bottom of a jar or mug to squash each one to about 1.5cm thick. Season with salt flakes and freshly ground black pepper, then mix the oils together and drizzle them over. Turn the potatoes a few times until evenly coated.
- Roast the potatoes for 20-25 minutes until really golden and crispy on top, then use tongs to turn them over, and roast for 20-25 minutes more.
- Meanwhile mix together all of the gremolata ingredients.
- Turn the oven off when the potatoes are done and leave them inside for a further 5-10 minutes to finish crisping. Transfer to a serving plate or dish, sprinkling them heavily with the gremolata as you go. Season again if you like and serve.
