Crispy Paprika Smashed Potatoes
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- Serves: 4 people
- Prep Time: 10 minutes + optional chilling
- Cooking: 25-30 minutes
- Total Time: 35-40 minutes + optional chilling
- Calories: 180 kcal
Stuff that's in it
What you do
What you do
Boil the potatoes in salted water for around 12–15 minutes until just tender. Drain well and allow them to steam dry fully.
Cool completely (or chill ahead of time — ideal for prepping before a demo). This step helps them crisp up better and creates resistant starch.
Preheat the oven to 220°C fan / 240°C conventional / gas 9 and place a large roasting tray inside to heat up.
Gently press each potato until flattened but still intact.
Carefully remove the hot tray from the oven, add the oil, then place the potatoes onto the tray. Turn to coat lightly, then space them out so they’re not touching.
Roast for 25–30 minutes, turning once halfway through, until deep golden and crisp on the edges.
Sprinkle over the smoked paprika, garlic granules, onion granules, salt, pepper and chilli flakes while hot, tossing to coat evenly.
Finish with a squeeze of lime juice (or a splash of vinegar) just before serving.
Serves: 4
Can batch cook
Freezer friendly (best reheated in the oven for crispness)
Vegetarian
Gluten free
Nutrition (per portion approx)
- Carbs: 28g
- Fat: 7g
- Protein: 4g
- Fibre: 3g
- Saturated Fat: 1g
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Finally I have been able to put all my creations that I have made over the last 5 years onto a website!!! I’ll be adding more each day and then brand new ones so it will be an endless supply of homemade healthful culinary delights that you can sample at your leisure!
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