Crispy Gordon Ramsay Smashed Potatoes Recipe

This crispy golden gordon ramsay smashed potatoes recipe is made with new potatoes and crushed garlic, ready in 45 minutes. The crust shatters as you bite into the fluffy center, revealing deeply infused rosemary oil. I find boiling them until just fork-tender is the trick to getting a perfect smash.

What Makes This Version Different

I used to struggle with getting roasted potatoes completely crispy without drying out the insides. This specific method of boiling first maximizes the surface area. Hitting the hot pan creates an unmatched crunch.

The crushed garlic and fresh rosemary steep into the fat as the potatoes fry. Letting them cool slightly before smashing stopped them from falling apart. I love how these layers of flavor build so quickly.

Gordon Ramsay Smashed Potatoes Recipe

• 1.5 lbs new potatoes
• 3 tbsp olive oil
• 3 garlic cloves, crushed
• 2 sprigs fresh rosemary
• 1 tsp coarse sea salt
• 1/2 tsp cracked black pepper
• 2 tbsp grated Parmesan cheese

How To Make Gordon Ramsay Smashed Potatoes Recipe

1. Boil the Potatoes: Place new potatoes in a large pot of salted water and boil for 20 minutes until just fork-tender.
2. Drain and Dry: Drain the potatoes well and let them sit in the colander for 5 minutes to allow excess steam to evaporate.
3. Smash the Potatoes: Place the potatoes on a cutting board and use the flat side of a heavy glass to gently press down until flattened.
4. Crisp in the Pan: Heat olive oil in a large skillet over medium-high heat, then add the smashed potatoes, garlic, and rosemary.
5. Flip and Finish: Fry for 5 to 6 minutes per side until deeply golden and crispy, then season with salt, pepper, and Parmesan.

Recipe Tips

• Dry thoroughly: Letting the potatoes steam-dry after boiling ensures the oil crisps the skin instead of steaming it.
• Use even pressure: Press firmly but slowly when smashing so the potato stays together as one flat piece.
• Infuse the oil: Bruising the garlic and rosemary before adding them to the pan releases their oils faster without burning them.

What To Serve With Smashed Potatoes

These crispy potatoes are a fantastic side for a pan-seared steak or a roasted whole chicken. They also pair wonderfully with grilled white fish and a simple green salad dressed in a sharp lemon vinaigrette.

How To Store

Store any leftover potatoes in an airtight container in the fridge for up to three days. Reheat them in a hot skillet or air fryer for five minutes to restore their crispiness. Avoid using the microwave, as it will make them incredibly soggy.

FAQs

Can I use large potatoes instead of new potatoes?

Small waxy potatoes like new potatoes or fingerlings work best. Large starchy potatoes tend to crumble completely when smashed under a glass.

Can I bake these instead of pan-frying?

Yes, you can bake them on an oiled baking sheet at 425 degrees Fahrenheit for 25 minutes. Just remember to flip them halfway through.

Why did my potatoes fall apart?

They were likely boiled for far too long. Cook them until just tender enough to yield to a fork, not until mushy.

Nutrition

• Calories: 210 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 2mg
• Sodium: 600mg
• Total Carbohydrate: 26g
• Protein: 4g

Try More Recipes:

• Gordon Ramsay Hummus Recipe
• Gordon Ramsay Deviled Eggs Recipe
• Gordon Ramsay Chilli Jam Recipe

gordon ramsay smashed potatoes recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Crispy, golden, and incredibly fluffy gordon ramsay smashed potatoes recipe made with tender new potatoes, fresh rosemary, and crushed garlic. Ready in exactly 45 minutes, these pan-fried beauties are an easy, rustic side dish perfect for any hearty weekend dinner or holiday roast.

Ingredients

• 1.5 lbs new potatoes

• 3 tbsp olive oil

• 3 garlic cloves, crushed

• 2 sprigs fresh rosemary

• 1 tsp coarse sea salt

• 1/2 tsp cracked black pepper

• 2 tbsp grated Parmesan cheese

Directions

• 1. Boil the Potatoes: Place new potatoes in a large pot of salted water and boil for 20 minutes until just fork-tender.
• 2. Drain and Dry: Drain the potatoes well and let them sit in the colander for 5 minutes to allow excess steam to evaporate.
• 3. Smash the Potatoes: Place the potatoes on a cutting board and use the flat side of a heavy glass to gently press down until flattened.
• 4. Crisp in the Pan: Heat olive oil in a large skillet over medium-high heat, then add the smashed potatoes, garlic, and rosemary.
• 5. Flip and Finish: Fry for 5 to 6 minutes per side until deeply golden and crispy, then season with salt, pepper, and Parmesan.