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Smashed potatoes with garlic and thyme

I just love smashed potatoes - just roasted then squashed potatoes – they're far less smelly and even more tasty than simple roast potatoes! These smashed potatoes with garlic and thyme can accompany most roast joints – perfect for a laid-back Sunday lunch or midweek roast dinner.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g organic potatoes
  • 2 cloves of garlic minced
  • 2-3 knobs of butter or dairy free spread
  • 1 Tbsp olive oil
  • 3-4 sprigs of thyme

Method
 

  1. Put the potatoes in a pan of lightly salted water then bring to the boil. Simmer for 15 minutes, until tender but not totally cooked through. Drain and let cool (this can be done in advance)
  2. Cut the potatoes into large chunks and put them into an oven-proof dish. Lightly squash them with a potato masher, then crumble over the butter. Season with salt and pepper and bake in a preheated oven for 25-30 minutes, until lightly browned.
  3. Now crush them with the masher or a fork again then stir through the garlic and thyme leaves. Drizzle with olive oil, season with salt and pepper, then bake for a further 20-25 minutes until golden and crispy.
  4. Serve warm.