Smashed Potatoes

If you are looking for the very best potato side dish, look no further! These super crispy potatoes are something special. Smashed potatoes, for many; an old-school classic, and for others a trending recipe online. We served them with a sundried tomato pesto dip. Get the full recipe here:


Cooking Methods

  • Roasting



Prep Time

10 minutes

Cooking Time

1 hour


  • 1kg Food Lover’s Market Baby (Potjie) Potatoes
  • 15ml (1 Tbsp) Food Lover’s Market Signature Extra Virgin Olive Oil
  • 15ml (1 Tbsp) maple syrup
  • 3 sprigs of fresh rosemary, chopped
  • 80ml (1/3 cup) Food Lover’s Market Canola Mayonnaise
  • 60ml (1/4 cup) sour cream
  • 80ml (1/3 cup) Food Lover’s Market Sundried Tomato Pesto
  • Handful parsley, chopped
  • Zest and juice of 1 lime
  • Salt and black pepper, to taste
  • Fresh basil leaves, to garnish


  1. Preheat the oven to 180°C. Wash and halve the baby potatoes. Place the baby potatoes on a baking tray, drizzle with olive oil and maple syrup and sprinkle with rosemary. Season to taste.
  2. Place the potatoes in the oven and bake for about 40 minutes. Remove from the oven and smash each potato slightly with a fork. This creates texture and will result in a crispier potato. Place back into the oven for about 20 minutes or until crispy and golden.
  3. For the dipping sauce, combine the mayonnaise, sour cream, sundried tomato pesto, parsley, lime zest and juice, and mix well. Season to taste.
  4. Garnish the potatoes with fresh basil leaves and serve with the zesty sundried tomato dipping sauce.
sundried tomato dip