Recipe: Turn leftover new potatoes into “smashies”
Any leftover boiled new potatoes? This is what to do with them.
Words & recipe: Lucy Corry Styling & photo: Carolyn Robertson
Add a sprinkle of chilli flakes for a bit of spice.
Serves: 4 to 6
12 boiled skin-on new potatoes (or as many as you like)
2 teaspoons flaky sea salt
2 teaspoons fennel seeds
2 teaspoons cumin seeds
lots of cracked black pepper
4 to 5 tablespoons extra virgin olive oil
Heat the oven to 200°C and line a roasting tray with foil. Put the potatoes on the tray and “smash” each one with a heavy implement — a meat mallet, pestle, beer bottle — as if trying to flatten it.
Put the salt, spices and pepper in a small bowl and stir to mix. Drizzle the olive oil over the potatoes, then sprinkle the salt and spice mixture over the top. Bake for 25-30 minutes, until golden and crispy at the edges.
Lucy Corry is an award-winning New Zealand writer and has been NZ Life & Leisure’s Taste editor since 2018. Her latest book, Homecooked: Seasonal Recipes for Every Day, published by Penguin, is out now, RRP$55.