Smashed Potatoes with Onion and Sage
Ready in: 60 mins +
Looking for side dishes to jazz up your Christmas spread? Try this twist on traditional roasties. Squashing the spuds creates lots of edges and surface area that will crisp up in the roasting tray, plus the addition of sage and onion makes this recipe reminiscent of a classic Christmas stuffing.
Ingredients:1kg small/medium potatoes
salt and pepper
1 large red onion, sliced
bunch of sage
- Boil the potatoes, whole and with their skins on, in plenty of salted water, until just cooked. Drain well. This can be done well in advance; you can roast the potatoes from cold.
- Preheat your oven to 200C/400F/Gas 6. Line a roasting tray with baking parchment, brush liberally with olive oil and scatter with salt. Add the sliced onion and spread it evenly across the tray.
- Evenly space out the spuds in the tray on top of the onion. Press each one down so that it flattens but stays in one piece; you could use a saucer, potato masher or the flat of your hand (if cooking from cold). Brush them with plenty of oil and season with more salt. Roast for 40 mins, or until golden-brown and crisp at the edges. The onions will have softened beneath them as they roast.
- Pick the sage leaves from their stalks and toss them with a dash of oil and a pinch of salt. Scatter them across the potatoes and return the tray to the oven for a final five mins. The sage should darken and crisp up in the oven. Serve immediately.