The most delicious recipe for Smashed Jersey Royals with Pesto. These potatoes are incredibly tender on the inside yet amazingly crisp on the outside. This recipe makes the perfect side dish to any meal.
These potatoes are rustic, gorgeously crispy on the outside and fluffy on the inside and the more smashed they are, the better. I.e. The more rustic and bashed up, the better. We don’t do perfect and tidy around here.
The BEST Smashed Potatoes
If you have never made crispy smashed potatoes, that has to change today. I first made them about a year ago and soon became obsessed. They taste like crisps especially if you add salt and vinegar like I do.
How to make proper crispy smashed potatoes
The most simple and straight forward recipe that involves boiling, squishing, drizzling, baking .
Here are my tips to get the potatoes extra crispy:
- After boiling the potatoes, draining and smashing them, allow them to steam dry a bit.
- I like to remove them from the tray at the end and add them to a dry pan to crisp for an additional five minutes.
- I use butter and a little oil. Butter means flavour and oil means crispness. Also using butter alone, means it will just burn in the oven. I learnt that from Gordon Ramsay during my younger years.
For these potatoes, I use Garlic powder rather then fish garlic. Fresh garlic can burn and leave a slightly bitter taste.
How to serve Ultra Crispy Smashed Potatoes
As mentioned on Instagram, I do eat these as a snack sometimes. Just one here and there. They also make the perfect side. They go really well with seabass, any meat dishes, roasted vegetables. I serve mine with a lemony pesto because lemon and potatoes go beautifully together.
Do let me know if you make these and comment and rate if you do.
Smashed Jersey Royals and Pesto
The most delicious recipe for Smashed Jersey Royals with Pesto.These potatoes are incredibly tender on the inside yet amazingly crisp on the outside. This recipe makes the perfect side dish to any meal.
- 450 g Jersey Royal Potatoes
- 3 tbsp Butter melted
- 1 tbsp Olive Oil
- 1 tbsp Garlic Powder
- Salt and Pepper I prefer to use course salt and pepper
- 1/2 cup Rocket Leaves about 12 grams
- 2 cloves Garlic crushed
- 1 tbsp Walnuts You can dry roast them first
- 3 tbsp Lemon Juice
- 1 tbsp Olive Oil
- Salt and Pepper
Bring a pot of water to the boil. Add the potatoes carefully and cook for around 25 - 30 minutes until soft.
Preheat oven to 180C/Gas Mark 4. Drain the potatoes and leave for 5 minutes.
Put potatoes on the tray. Use a large fork or metal potato masher to squash them down (Plastic ones are not as effective). Leave them on the tray for 5 minutes to dry out a little.
In a small bowl combine the butter, oil, garlic, salt and pepper. Drizzle over the potatoes.
Bake for 40 minutes or until deep golden and crispy.
Dry pan fry for 5 minutes. (Optional step!).
Whilst the potatoes are cooking, add all the ingredients for the pesto to a blender and blend to combine.
Add pesto over the top of the potatoes and enjoy.
**Disclaimer – The Social Media post for this recipe was sponsored by Tesco and the products were sent to me. **