TABELIA

AUTHENTIC RECIPE

Patate SchiacciateCrisp Smashed Potatoes

Crisp Smashed Potatoes
Difficulty★☆☆☆☆ Prep5 min Cook40 min servings2

A Tuscan accompaniment of boiled potatoes smashed and roasted with olive oil and rosemary. Enjoy the contrast between a crisp exterior and fluffy interior.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (2 servings)

  • Small new potatoesUse with the skins on.400 g
  • Rosemary3 sprigs
  • GarlicCrush.3 cloves
  • Extra virgin olive oil50 ml
  • Salta little

Method

125 min

Boil the potatoes in salted water

  • 1 Boil the potatoes with their skins on in salted water for 20–25 minutes, until a skewer slides through easily.
25 min

Prepare the oven and tray

  • 1 Preheat the oven to 220°C.
  • 2 Lightly oil a baking tray with olive oil.
33 min

Smash the potatoes

  • 1 Arrange the potatoes on the tray and press evenly with the base of a glass or similar object; do not flatten completely, but retain a thickness of 1 cm.
42 min

Add aromatics and oil

  • 1 Drizzle plenty of olive oil over all the smashed potatoes and add rosemary, garlic and salt.
525 min

Roast until crisp

  • 1 Bake at 220°C for 20–25 minutes until the surface is crisp.
A view of Val d'Orcia, Toscana
Val d'Orcia, ToscanaA view of Italy Photo: JP Vets · CC BY-SA 4.0 (resized; display cropped)

About this dish

At Tuscan tables, potatoes often appear as a rustic contorno supporting a meat dish. Patate schiacciate is a homely preparation of boiled potatoes pressed flat and roasted, frequently served beside roasted or grilled meat.

Schiacciate means pressed or crushed. Rather than a dish designed to display a perfect shape, this practical side from farm and family kitchens has reached the table with the aromas of rosemary and garlic.

In the spring new-potato season, they are sometimes prepared skin-on; in autumn and winter, they soak up juices from meat dishes. They do not occupy the center of the plate, but such potato sides help make the whole Tuscan meal satisfying.

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