Sometimes the simplest recipes are the most addictive. That certainly applies to smashed potatoes: first boil, then smash and then fry until golden brown and crispy. The result? A perfect combination of a soft interior and a crispy exterior.

I like to make these as a quick lunch, side dish or party snack - and the best part is: you can vary them endlessly. With the right herbs and a good sauce you can turn them into something special in a few minutes.

Why smashed potatoes are so popular

• Crispy on the outside, soft on the inside
• Simple recipe with few ingredients
• Perfect for oven and airfryer
• Ideal to combine with sauces and herbs
• Suitable as a snack, side dish or lunch

Ingredients (for 2–3 people)

• 500 g (sweet) potatoes (preferably small or medium)
• 1–2 tbsp olive oil
• Salt and pepper
• Optional: garlic powder, paprika powder, rosemary

Preparation

1. Boil the potatoes
   Bring a pan of water with salt to a boil. Cook the potatoes for 15–20 minutes until they are tender.
2. Let them steam dry
   Drain