Smashed potatoes

This is always a winner and a go-to side dish of mine. The dressing ads a slightly sweet tartness that is missing from other smashed potato versions that I’ve tried.

If you’re pushed for time you could pre-boil the potatoes and refrigerate until needed for the final cooking step.

I’ve had this recipe written on a piece of paper so many years and have no idea who to credit the original recipe to.



  • 1 kilo small chat potatoes
  • 1/2 cup olive oil + 4 tbsp
  • Salt and pepper
  • 1/2 cup white wine vinegar
  • 1 lemon, juiced (approx 1/4 cup)
  • 2 tsp castor sugar
  • 1 cups flat leaf parsley, roughly chopped
  • 2 tbsp dill, roughly chopped
  • 1/2 cup chives, roughly chopped


  1. Put potatoes in a large saucepan and cover completely with water. Salt the water and boil until potatoes soften (approx 20-25 mins)
  2. While the potatoes cook, preheat the oven to 200°C. Line a large baking tray and drizzle 1 tbsp of the olive oil over and brush it so it’s evenly distributed over the sheet.
  3. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
  4. Evenly distribute the potatoes over the prepared baking sheet, and use a fork to gently smash each potato (thinner potatoes are more crispy.) Sprinkle with salt and drizzle lightly with 3 tbsp of the olive oil.
  5. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. 
  6. Meanwhile, combine the vinegar, lemon, sugar and remaining oil in a jar. Season with salt and pepper and a shake well until.
  7. remove potatoes from the oven when crispy and golden. Sprinkle chopped herbs over and drizzle with dressing.
  8. Serve warm and enjoy!

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