Crispy Smashed Roast Potatoes Recipe

Ingredients

6 leftover roast potatoes
25g butter
1 garlic clove
2-3 thyme sprigs, plus extra to garnish
A pinch of chilli flakes
20g vegetarian Italian hard cheese
Soured cream, to serve (optional)

Prep: 10 mins | Cook: 25 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Brush a baking tray with 1-2 tbsp oil. Place the leftover potatoes on the tray, allowing a 3-4cm gap between each one. Use a potato masher to crush and flatten each potato. If the roasties aren't already seasoned, you can dust them with a pinch of salt and pepper.

2. Pop the butter into a small pan. Peel and grate in the garlic clove. Pick the leaves off the thyme sprigs and add to the pan. Melt over a medium heat for 2-3 mins till smoothly combined.

3. Drizzle the garlicky butter over the potatoes, making sure each one is lightly coated. Sprinkle with a pinch of chilli flakes. Slide into the oven and roast for 15 mins, till crisp and sizzling.

4. Meanwhile, finely grate the Italian hard cheese.

5. Remove the potatoes from the oven and top each one with a pinch of the grated cheese. Return to the oven and roast for a further 5-10 mins till the cheese has melted.

6. Transfer the crispy smashed roast potatoes to a plate and garnish with a few fresh thyme leaves to serve. These potatoes are great as snack by themselves, or with a pot of soured cream for dipping. They also make a great side for Boxing Day leftovers.

7. Choose Your Cheese
The Italian hard cheese gives these potatoes a crispy, umami-rich coating that adds flavour and crunch. But if you have cheese from your cheeseboard to use up, you can use some of that. Grated cheddar, crumbled Stilton, diced Brie or chunks of goat's cheese would all be great used to top the potatoes in this recipe.