Skip to content
Crispy smashed potatoes and lentils recipe

Crispy smashed potatoes and lentils recipe

13 ratings

Spring is the season for new potatoes, make them irresistibly crispy with this tried and trusted method. Smashing the potatoes to crush them slightly increases the surface area making for the most crunchy seasonal side you could imagine. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 197 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 750g small new potatoes
  • 3½ tbsp olive oil
  • 10g fresh thyme, leaves picked
  • 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
  • 390g tin green lentils, drained
  • 1 tsp wholegrain mustard
  • 1 tsp sugar or clear honey
  • 5g fresh dill leaves, most roughly chopped
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    3g 3%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 26.7g Protein 4.8g Fibre 2.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 12-15 mins until tender; drain. Tip into a shallow roasting tin and use the back of a fork or spoon to press down on each potato and crush it a little.
  2. Drizzle over 1½ tbsp olive oil, add the thyme leaves and toss to coat. Season and add the lemon wedges. Roast for 20 mins, then stir in the lentils. Roast for 5-10 mins until the potatoes are golden and crispy.
  3. In a large bowl, whisk together the lemon zest and juice, mustard, sugar, 2 tbsp olive oil and chopped dill; season. Tip in the warm potatoes, lemon wedges and lentils; toss well to coat. Spoon into a serving bowl and garnish with the remaining dill leaves.

Tip: Use sugar instead of honey in this recipe to make it vegan

See more Easter sharing plates 

You may also like

Be the first to comment

Before you comment please read our community guidelines.