Roast smashed baby potatoes with herbs and spices

Bring a touch of festive warmth to your roast potatoes with a garlic, rosemary and paprika spice mix

smashed roast potatoes

Recipe courtesy of Seasonal Spuds



  • baby or new salad potatoes 600g, skin on
  • British rapeseed oil or olive oil 2-3 tbsp

For the herb and spice mix

  • garlic granules half tsp
  • dried rosemary quarter tsp, or 1 tbsp fresh chopped rosemary
  • Smoked paprika quarter tsp
  • ground black pepper quarter tsp
  • Sea salt 1 tsp


  • Step 1

    Wash and parboil the potatoes for 5-6 minutes in salted water. Drain. Meanwhile, preheat the oven to 200°C/180°C Fan/Gas Mark 6. After 5 minutes, add the oil to a large roasting tray, then place in the oven to heat until the oil is very hot.

  • Step 2

    ‘Smash’ the cooked potatoes with the back of a spoon, so the potatoes are split. Add the herb and spice mixture to the potatoes and mix well, coating all the potatoes with it.

  • Step 3

    Take the roasting tin out of the oven and add the potatoes, turning them over in the hot oil so that they are all coated.

  • Step 4

    Roast for 30-35 minutes until the potatoes are crispy and golden, shaking the roasting tray three or four times during cooking to ensure they cook evenly for an all-over crispness.