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EXTRA Crispy Smashed Potatoes

Here's how to change the game to get extra crispy mashed potatoes. Roast with garlic and rosemary and say hello to the new roasted potatoes!

I know I'm doing a lot of things that can be considered "extra" on my blog, but I know there's always a good reason, "Why you smash potatoes Do you need it? "You hear crying! Well, I'm here to tell you the exact reason.

Ingredients (check list):

  • ▢ 20 (approx 1.5lbs/700g) Baby Potatoes
  • ▢ 4-5 sprigs of Fresh Rosemary
  • ▢ 2-3 heaped tbsp Duck or Goose Fat, or enough to fill the base of your pan
  • ▢ 1 small bulb of Garlic, cloves removed & skins left on
  • ▢ Salt, to taste
  • ▢ Fresh Parsley, to garnish


  1. Pop your potatoes in cold water and bring to the boil for 20mins, or until knife tender. Drain (don't rinse) and allow to steam dry for 5-10mins, or until they mostly stop steaming (important to release as much moisture as possible)
  2. Meanwhile, add 3 tbsp goose/duck fat to the tray and place in the oven for 15mins at 220c/430f, or until smoking hot.
  3. Carefully take tray out the oven and add your garlic and rosemary. Swish around with a spoon to infuse the oil, then space out your potatoes (careful the fat doesn't spit at you).
  4. One by one gently press down on each potato with a fork, potato masher or even a mug. I recommend going easy on the first one, just to find the limits of the potatoes before it completely breaks apart.
  5. Use a brush to baste the tops with fat then sprinkle with salt. Pop in the oven for 30-35mins or until deep golden brown. No need to flip, but do feel free to rotate the tray if they're cooking unevenly. They may take longer to completely crisp depending on the size of your spuds.
  6. Take out the oven, allow to rest for a few mins then plate up with an extra sprinkle of salt (draws out final bit of moisture) and finely diced fresh parsley.