Jamie Oliver Smashed Roast Potatoes

Jamie Oliver Smashed Roast Potatoes are exactly what a proper roast dinner has been missing: boiled baby potatoes pressed flat, then roasted until the edges turn deep gold and the centres stay fluffy. Olive oil, skin-on garlic and fresh rosemary do the heavy lifting here, and the result sits somewhere between a roast potato and a crispy smashed potato.

Everything takes about 75 minutes from start to finish — 15 minutes of prep and 60 minutes of cooking — and it sits comfortably at beginner level. The one step worth watching is the initial boil: take the potatoes too far and they collapse before they ever reach the oven. Serve them with a Sunday roast, a midweek chicken, or just a bowl of garlic mayo on the sofa.

What is Jamie Oliver Smashed Roast Potatoes

This is a side dish built on baby potatoes or Yukon Golds, boiled whole in heavily salted water until a knife slides through without resistance. From there, each one gets pressed to roughly 1/2-inch thickness on a preheated baking sheet, which is where the cracked, craggy surface comes from. Olive oil, smashed garlic cloves and rosemary sprigs go over the top before a 35-40 minute roast with one flip halfway. What you end up with is a golden, shatteringly crisp shell around a soft, buttery interior, with a gentle rosemary aroma running through every bite.

Why You Should Try This Recipe

There are plenty of roast potato recipes out there, but this one earns its place for a few honest reasons.

• Foolproof method — The steam-dry step and hot baking sheet remove most of the guesswork that usually ruins roasties.
• Minimal ingredients — Seven items, most of which you already have in the cupboard.
• Crisp texture without deep frying — You get shattering edges from a standard oven and a drizzle of oil.
• Flexible potato choice — Baby potatoes and Yukon Golds both work, so you are not chasing one specific variety.
• Pairs with almost anything — Roast chicken, steak, sausages, or a vegetarian nut roast all sit happily next to them.

Ingredients Needed to Make Jamie Oliver Smashed Roast Potatoes

You will need seven ingredients, and the quality of two of them — the potatoes and the olive oil — does most of the work.

Potatoes and Boiling

• Baby potatoes or Yukon Gold potatoes (2 lb / 900g) — Leave them unpeeled and scrub well; the skins crisp up beautifully and hold the smashed shape together.
• Kosher salt (2 tablespoons, for boiling) — This seasons the potatoes from the inside out; table salt works but use slightly less.

Aromatics and Seasoning

• Olive oil (1/4 cup) — Split between coating the hot pan and drizzling over the top; a good everyday olive oil is fine here.
• Garlic cloves (4, skin on, lightly smashed) — Leaving the skin on stops the garlic burning and gives a sweeter, milder flavour.
• Fresh rosemary (4 sprigs) — Thyme or sage both work if rosemary is not your thing.
• Kosher salt (1 teaspoon, for seasoning) — Added just before roasting to season the cracked surfaces.
• Freshly ground black pepper (1/2 teaspoon) — Freshly cracked makes a noticeable difference here.

Equipment Needed

Nothing specialist is required, but a couple of items genuinely affect the outcome.

• Large rimmed baking sheet — A heavy one holds heat better and stops the oil pooling at the edges.
• Large pot — Needs to hold the potatoes in a single layer with an inch of water above them.
• Colander — For draining and letting the potatoes steam-dry properly.
• Potato masher or flat-bottomed glass — Either one smashes the potatoes evenly without breaking them apart.
• Fish slice or thin spatula — Essential for flipping without tearing the crisp base off the pan.

Instructions to Make Jamie Oliver Smashed Roast Potatoes

The method is straightforward, but the order matters more than you might expect.

• Preheat the oven and pan — Set the oven to 425°F (220°C) and put a large rimmed baking sheet on the middle rack to heat while you work — the potatoes need to hit a hot surface.
• Boil the potatoes — Combine the potatoes, 2 tablespoons kosher salt and enough cold water to cover by 1 inch in a large pot. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until a paring knife slides in with no resistance. Do not push past this point or they will fall apart.
• Drain and steam-dry — Tip into a colander and leave for 5 minutes. This is the step most people skip, and it is the one that decides whether you get crisp or soggy edges.
• Oil the hot pan — Pull the baking sheet out carefully and drizzle with 2 tablespoons olive oil, tilting it to coat evenly.
• Smash the potatoes — Arrange them on the hot sheet with space between each one, then press down with the bottom of a glass or a masher to about 1/2-inch thickness. They should crack open but stay mostly intact.
• Add oil, garlic, rosemary and seasoning — Drizzle the remaining 2 tablespoons olive oil over the top, scatter the smashed garlic and rosemary around, then season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Roast and flip — Roast for 20 minutes, flip each potato with a spatula, then continue for another 15-20 minutes until deeply golden and crisp.
• Rest and serve — Let them cool on the tray for 2 minutes, discard the garlic and rosemary if you like, and serve hot.

What Goes Well With Jamie Oliver Smashed Roast Potatoes

These sit happily next to almost anything, but a few pairings really earn their place.

• Roast chicken — The classic match; spoon the pan juices over the potatoes and let them soak in.
• Pan-seared steak — A garlic butter steak and these crisp edges make a proper pub-style plate.
• Garlic aioli — A cool, creamy dip cuts straight through the salty, oily crust.
• Fried eggs — Brunch territory, but a runny yolk over a smashed potato is hard to beat.
• Steamed greens — Something sharp like purple sprouting broccoli or green beans balances the richness.
• Sunday roast gravy — Only pour it on the ones you are eating immediately, or the crisp goes soft fast.
• Baked salmon — A lighter main that still works with the rosemary and garlic flavours.

Expert Tips for Making the Best Jamie Oliver Smashed Roast Potatoes

These are the small details that separate good roasties from great ones.

• Salt the water properly — Two tablespoons sounds like a lot, but most of it stays in the pot; it seasons the potato all the way through.
• Do not skip the steam-dry — Five minutes of sitting in the colander lets excess moisture evaporate, which is what makes the surface crisp rather than steam.
• Use a genuinely hot pan — The preheated baking sheet starts the crisping process the second the potatoes touch it.
• Leave gaps between them — Crowding traps steam, and steam is the enemy of a crisp crust.
• Smash gently — Aim for cracked, not flattened; anything under 1/2-inch thickness will burn before the centre heats through.
• Keep the garlic skin on — It protects the cloves from burning and gives a softer, sweeter flavour in the finished dish.
• Flip only once — Too much moving around stops the base from developing that deep golden crust.

Easy Variations of Jamie Oliver Smashed Roast Potatoes

Once you have the base method down, these tweaks are worth trying.

• Parmesan and lemon zest — Grate parmesan over the potatoes in the final 5 minutes and finish with lemon zest for a sharper edge.
• Smoked paprika and cumin — Swap the rosemary for a teaspoon of each spice for a warmer, smokier flavour.
• Chilli and lime — Add sliced red chilli and a squeeze of lime after roasting for a fresher, hotter version.
• Garlic butter finish — Melt butter with grated garlic and brush it over the potatoes as soon as they come out of the oven.
• Herb swap — Thyme, sage or oregano all work in place of rosemary and change the whole character of the dish.
• Duck fat option — Replace the olive oil with rendered duck fat for a richer, more traditional roast potato flavour.

Best Practices to Store Jamie Oliver Smashed Roast Potatoes

Leftovers keep well if you store them properly and do not let them sit out too long.

• Airtight container — Refrigerate in an airtight container for up to 3 days; let them cool fully first.
• Freezing — Not recommended, as the potatoes turn watery and lose their texture once thawed.
• Separate from sauce — Store gravy or dips separately so the potatoes do not go soft overnight.
• Layer with paper towel — A sheet of kitchen paper between layers absorbs condensation and keeps them from turning soggy.
• Cool quickly — Spread them out on a tray for 20 minutes before boxing them up to stop trapped steam.

Best Practices to Reheat Jamie Oliver Smashed Roast Potatoes

Reheating is where texture gets lost, so pick the method that suits the time you have.

• Oven method — Spread on a baking sheet and reheat at 400°F (200°C) for 8-10 minutes until hot and crisp again.
• Air fryer — Reheat at 375°F (190°C) for 5-7 minutes; watch them closely, as the edges catch quickly.
• Microwave — Fine for a quick warm-up on medium heat, but the potatoes will soften and lose their crust.
• Frying pan — A splash of oil over medium-high heat for 4-5 minutes brings back a decent crisp on the base.

How Can I Make Jamie Oliver Smashed Roast Potatoes Healthier?

The recipe is already fairly lean as sides go, but a few swaps lighten it further without losing the point.

• Reduce the olive oil — Cut to 3 tablespoons total; you still get crisp edges with less fat per serving.
• Use an oil spray — A light spray coats the potatoes more evenly than a drizzle and uses less overall.
• Skip the extra salt — If you are watching sodium, halve the boiling salt and leave out the final teaspoon.
• Add more herbs — Extra rosemary or thyme adds flavour without adding calories.
• Pair with lean protein — Serve alongside grilled fish or chicken breast rather than fatty meats to balance the plate.

Nutrition Value (per serving)

Based on 1 serving out of 4 total.

• Calories — 290
• Protein — 4g
• Fat — 14g
• Carbohydrates — 37g
• Fibre — 4g
• Sugar — 2g
• Sodium — 580mg

FAQs

Can I freeze Jamie Oliver Smashed Roast Potatoes?

Freezing is not recommended. The potatoes become watery once thawed and lose the crisp texture that makes them worth making in the first place. If you do freeze them, expect a softer result on reheating.

How long do Jamie Oliver Smashed Roast Potatoes last in the fridge?

Stored in an airtight container, they keep for up to 3 days. Let them cool completely before boxing them up, and keep any sauces or gravy separate.

What kind of potatoes work best for this recipe?

Baby potatoes or Yukon Golds are ideal because they hold their shape after boiling and smash without disintegrating. Waxy varieties like Charlotte also work well, but floury Maris Pipers tend to fall apart.

Why did my smashed potatoes turn out soggy?

Usually it comes down to skipping the steam-dry step or crowding the pan. Both trap moisture, which stops the surface from crisping. Give them space and let them sit in the colander for the full 5 minutes.

Can I prepare these potatoes ahead of time?

You can boil and drain them up to a day ahead, then refrigerate. Bring them back to room temperature before smashing and roasting, or the middle will stay cold while the outside burns.

Do I need to peel the potatoes?

No, leave the skins on. They crisp up nicely and help hold the smashed shape together. Just scrub them well under cold water before boiling.

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