Smashed potatoes

Smashed potatoes

Total: 1 hr 25 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / person: 475 kcal
, Fat: 29 g
, Carbohydrate: 44 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ½ kg baby potatoes
salted water, boiling
3 tbsp olive oil
2 garlic cloves, squeezed
2 tbsp rosemary, finely chopped
½ tsp smoked paprika
1 tsp salt
a little pepper


1 tbsp oil
2 red onions, cut into thin rings
2 tbsp red wine vinegar
salt and pepper to taste
200 g crème fraîche
2 pinches salt
1 bunch chives, finely chopped
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How it's done

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Cook the potatoes (uncovered) for approx. 30 mins. in boiling salted water until soft. Drain the potatoes and leave to stand for approx. 5 mins. Transfer the potatoes to two baking trays lined with baking paper, crush with the back of a spoon. Mix the oil, garlic and rosemary, season and spread on top of the potatoes.

To roast

Approx. 45 mins. in an oven preheated to 200°C (convection). Remove, serve the potatoes on a platter.


Heat the oil in a pan. Add the onions and sauté for approx. 5 mins. Add the vinegar, reduce completely, season. Salt the crème fraîche, stir in half of the chives, spread on top of the potatoes. Top with the onions and the remainder of the chives.

Good to know
Serve with: Leaf salad.

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