Squashed Roast Potatoes: The Ultimate Guide to Crispy, Fluffy Goodness

Squashed roast potatoes are a modern twist on a classic dish, combining a crispy, broken exterior with an irresistibly fluffy interior. This comprehensive guide covers everything you need to know about making squashed roast potatoes—from what they are and how to prepare them, to expert tips for achieving that perfect texture and creative serving ideas. Whether you’re a seasoned chef or trying this technique for the first time, discover how to transform your roast potatoes into a mouthwatering side—one delicious, squashed bite at a time.

Introduction: The Charm of Squashed Roast Potatoes

Squashed roast potatoes take the traditional roast potato to the next level by breaking the surface of parboiled potatoes to create extra-crispy edges while keeping the inside soft and fluffy. This method, loved by chefs for its texture contrast and enhanced flavor, is a delightful upgrade for any roast dinner. In this guide, you’ll learn the secrets behind the perfect squashed roast potatoes, including preparation, seasoning, and roasting techniques that ensure every bite is bursting with flavor and crunch.

What Are Squashed Roast Potatoes?

Key Characteristics

Crispy Exterior:
The act of gently crushing or “squashing” the parboiled potatoes increases the surface area, leading to a wonderfully crispy, caramelized edge during roasting.
Fluffy Interior:
Despite the crisped exterior, the interior remains soft and tender, providing a perfect textural contrast.
Enhanced Flavor:
The increased crispiness not only adds a delightful crunch but also intensifies the flavor as the potatoes develop a richer, roasted taste.

How to Make Squashed Roast Potatoes

Step-by-Step Process

Select the Right Potatoes:
Use starchy potatoes such as Maris Piper or King Edward for the best texture.
Peel and Cut:
Peel the potatoes and cut them into uniform pieces. Parboiling the potatoes first is crucial.
Parboil:
Boil the potato chunks until just tender (around 10-12 minutes). Drain well.
Squash:
Place the potatoes in a colander or on a baking sheet and gently press each piece with the back of a fork or a potato masher to “squash” them slightly. The idea is to create crevices and rough surfaces.
Seasoning:
Drizzle the squashed potatoes with your choice of fat (goose fat, olive oil, or vegetable oil) and season generously with salt, pepper, and optional herbs like rosemary or thyme.
Roasting:
Preheat your oven to 200°C (400°F). Spread the potatoes in a single layer on a roasting tray. Roast for 45-60 minutes, turning halfway through, until the edges are crispy and golden.

Expert Tips and Tricks

Uniform Squash:
Ensure each potato is gently squashed uniformly. Avoid crushing them completely; just enough to create texture.
Oil and Fat Choice:
Using fats with high smoke points like goose fat can yield extra crispiness. However, olive oil offers a healthier, flavorful alternative.
Don’t Overcrowd:
Arrange the potatoes in a single layer with space in between to allow air circulation, which is key to achieving a crispy finish.
Herb Infusion:
Consider tossing the potatoes with a bit of chopped rosemary or thyme before roasting to add aromatic flavor.
Monitor Roasting Time:
Check the potatoes in the last 10 minutes to ensure they don’t overcook or burn, adjusting time as necessary.

Enhancing Your Dish

Serving Suggestions

Classic Roast Dinner:
Serve squashed roast potatoes as a side dish with roast meats and vegetables.
Vegetarian Feast:
Pair with a hearty vegetable stew or a fresh, crisp salad.
Garnish:
Finish with a sprinkle of fresh parsley or a drizzle of garlic-infused olive oil for added flavor and visual appeal.

Creative Variations

Spicy Kick:
Add a pinch of chili flakes or smoked paprika to the seasoning for an extra layer of flavor.
Cheesy Variation:
In the final minutes of roasting, sprinkle some grated Parmesan over the potatoes for a savory, crispy topping.
Balsamic Glaze:
Drizzle with a bit of balsamic reduction right before serving to add a tangy sweetness.

Real-Life Success Stories

Emma from Bristol:
“My squashed roast potatoes are always the highlight of our Sunday dinner. They’re crispy on the edges and wonderfully fluffy inside, with just the right touch of rosemary.”
Daniel from Manchester:
“I experimented with different oils and found that goose fat really takes these potatoes to the next level. The texture and flavor are phenomenal!”
Sophie from London:
“Squashing the potatoes before roasting creates an incredible crunch. Every bite is a perfect balance of crispy and soft—definitely my new go-to side dish.”