Smashed Potatoes with Garlic and Chilli


This is a fab way to use up leftover potatoes.

It works particularly well with garlic and chilli I think, served as a side dish with a main meal or topped with an egg for breakfast.

Serves 4-6.


2 teaspoons oil

1kg boiled baby or new potatoes, skin on

4 cloves garlic, sliced

1 teaspoon chipotle chilli powder

1 tablespoon paprika

salt and pepper


Heat the oil in a non stick pan over a high heat.

Break the potatoes up with your hands.

Pop everything in the pan and cook until the potatoes are crisping up, this should take 20-30mins.

Check the seasoning, you may want to add a little more salt.


10 thoughts on “Smashed Potatoes with Garlic and Chilli”

  1. I made smashed garlic potatoes last night! Nuke them until tender, place on a oiled jelly roll pan, then smash flat with a coffee mug, and brush on a very garlic filled veggie oil, coarse salt and Parmesan cheese. Bake 24 mins at 425 degrees.

  2. I like what a previous poster said…I too am going to smash mine with a coffee mug for effect. Making sure my family sees me doing it. Dinner theatre 🙂 These look so good! And my husband is a big fan of chili pepper.

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