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Smashed potatoes with thyme and bay recipe

Smashed potatoes with thyme and bay recipe

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Lightly crushed and flavoured with garlic and thyme, these crispy potatoes are an interesting spin on the classic roasties – perfect to serve as part of your festive menu this Christmas. See method

  • Serves 8
  • 15 mins to prepare and 1 hr to cook
  • 177 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free


  • 1kg Charlotte potatoes, unpeeled, halved if large
  • 4 tbsp extra-virgin olive oil
  • 8 large garlic cloves, peeled
  • 4 bay leaves
  • 4 sprigs fresh thyme

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 8%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 21g Protein 2.6g Fibre 2.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C and line a roasting tin with nonstick baking paper. Put the potatoes in the tin and season. Add 1 tbsp oil, stir well and roast for 30 mins (at the same time as the turkey first goes into the oven), or until al dente. Remove from the oven; set aside.
  2. Meanwhile, put the garlic, bay leaves and thyme in a small pan and add 3 tbsp oil. Cook gently for 10 mins, or until the cloves are softened. Leave to cool.
  3. Add the garlic cloves to the tin with the potatoes and, using a potato masher, crush the potatoes and garlic until they are partially mashed. Season.
  4. Once the turkey has been removed for the final time, drizzle the potatoes with the remaining oil and return to the oven and cook for 30 mins, or until crisp and golden.

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