Crispy smashed potatoes with rosemary and flaky salt

Roasted potatoes are one of those useful things to keep in the weeknight repertoire: economical, generous and welcome at the centre of a shared meal. This version uses small potatoes that are gently parboiled, then crushed so their rough edges catch the heat. The centres stay soft and floury while the skin becomes deeply golden and crisp.

The rosemary brings a clean, piney aroma, while flaky salt adds a delicate crunch and a brighter seasoning than fine table salt. Serve these potatoes straight from the oven as a side dish, or turn them into the foundation of a generous lunch with salad, vegetables and something rich to drizzle over them.

Choose potatoes and pantry staples

Choose 500 grams of small baby potatoes, or use larger potatoes cut into evenly sized pieces. Small round potatoes work best because their shape makes them easy to crush without completely breaking apart. Desiree, pink fir fingerlings and other waxy varieties hold their shape particularly well, although any floury potato suitable for roasting will produce a soft centre.

You will need:

• 500 g small potatoes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon rosemary leaves, fresh or dried
• ½ teaspoon flaky salt, plus extra for finishing
• ½ teaspoon freshly ground black pepper
• 1 garlic clove, lightly crushed
• 1 teaspoon lemon zest, optional
• A small handful of parsley, optional

Good olive oil is worth using here because it coats the rough potato surfaces and helps them crisp. Australian supermarkets such as Woolworths and Coles stock widely available oils, while independent grocers and specialist food shops often offer regional bottles with a fresher, peppery flavour. Lemon zest is optional, but it gives the potatoes a fresh lift without making the dish taste sweet.

Fresh rosemary is more aromatic, yet its needles can scorch in a hot oven. Tear the leaves rather than chopping them finely so they remain recognisable on the finished potatoes. Dried rosemary is convenient and budget-friendly; use less than you think, as its flavour becomes stronger during roasting.

Create the crisp texture

Put the potatoes into a large saucepan and cover them with cold, lightly salted water. Bring the water to a gentle simmer and cook for 10 to 12 minutes, depending on the size of the potatoes. They should be almost tender when a skewer enters with little resistance. Drain them well and leave them to steam dry for several minutes.

Place each potato on a baking tray and press down with the flat of a fork or the bottom of a glass until it splits open. Aim for a flattened potato with irregular, ragged edges rather than a completely crushed one. Those loose folds of skin and potato become especially crisp. Brush or drizzle with the olive oil, season with black pepper and turn the potatoes so their cut sides sit against the tray.

Heat the oven to 200°C conventional or 180°C fan. A large tray with the potatoes spaced apart is important; crowding traps steam and leaves the surfaces soft. Roast cut-side down for 20 minutes, then turn the potatoes and add the garlic and rosemary. Continue cooking for another 10 to 15 minutes, until the edges are golden and the bases are deeply browned.

Scatter the flaky salt over the potatoes only after they come out of the oven. Salt applied before roasting can draw moisture from the skins and hinder browning, whereas a final sprinkle stays crisp and seasons each bite. Add the lemon zest and parsley at this stage, too, along with a final twist of pepper.

Cook with the Australian season

Australian potato varieties are available throughout the year, but the best buying choices often appear at the greengrocer or a farmers’ market rather than in the supermarket. Baby potatoes are commonly sold in punnets or loose by the kilogram, and regional growers such as Tasmanian potato farmers supply stores across the country. If the label gives a growing region, it can offer a useful clue about flavour and texture.

The seasons work in the opposite direction to much of the Northern Hemisphere. June to August brings cool, wet winter conditions, making potatoes particularly comforting alongside roast lamb, slow-cooked beef or braised greens. From December to February, summer produce such as tomatoes, sweetcorn and capsicum can be served alongside the potatoes for a lighter plate.

This is also an easy dish for a Sunday arvo, as Australians call the afternoon, especially when guests arrive and everyone is hungry. You can prepare the potatoes through the parboiling stage earlier in the day, then crush and roast them shortly before serving. The aroma of rosemary and roasting garlic gives the house a welcoming smell while the final cooking takes care of itself.

Build a nourishing plate

Crispy potatoes are satisfying on their own, but they become the centre of a balanced meal when paired with vegetables and a source of protein. For a winter lunch, serve them with roast broccoli, carrots and cabbage alongside chicken, lamb or baked fish. A spoonful of yoghurt-based herbed aioli works particularly well with the rosemary seasoning.

To make a quick lemon aioli, combine 2 tablespoons of Greek yoghurt or mayonnaise with 1 teaspoon mustard, the zest of half a lemon and a squeeze of juice. Add a small crushed garlic clove, plenty of black pepper and a spoonful of chopped parsley. The result is creamy and sharp enough to balance the potatoes without hiding their crisp edges.

During summer, pile the potatoes onto a plate with sliced tomatoes, cucumber, avocado and leafy salad. The lemon and garlic finish becomes especially refreshing in this setting. For a casual breakfast, break the potatoes over with a fried egg and serve them with wilted spinach, grilled mushrooms and sourdough. They also pair well with baked beans, turning the leftovers into a filling brunch without much extra work.

Finish, serve and share

The final garnish can shift the same potatoes between savoury, bright and gently spicy. Choose the combination that suits the rest of the meal, then adjust the amount of chilli or lemon according to preference. Fresh herbs should be added after roasting so their colour and flavour remain intact.

Finishing style	Extra ingredients	Main flavour	Best pairing
Rosemary and salt	Rosemary, flaky salt, black pepper	Piney and savoury	Roast lamb, chicken or mushrooms
Lemon and garlic	Lemon zest, garlic, parsley	Bright and refreshing	Fish, green salad or eggs
Chilli and herb	Fresh chilli, coriander and lime	Warm and lively	Barbecued meat or sweet potato

For the classic finish, use rosemary generously and finish with flaky salt just before serving. Lemony garlic is the lighter option for warmer weather, while chilli works well when the potatoes are served with grilled meat. Keep the seasoning balanced: the aim is to sharpen the potato’s natural flavour, not bury it.

Make this dish for your next gathering, and serve it straight from the roasting tray so everyone can claim a piece of the crisp, salty edge.