Smashed Chilli, Garlic & Lemon Roast Potatoes

A smashing side dish! Pun intended. These smashed chilli, garlic, and lemon roast potatoes are an absolute breeze to make. Needing only 6 simple ingredients, they are low on active cook time and burst with pops of chilli and lemon. Give these a try for dinner, or on their own with a little of the chilli garlic dressing stirred into mayo, we promise you won’t regret it. 


Smashed Chilli, Garlic & Lemon Roast Potatoes

Serves 2


For the roasties:

600-700g Potatoes

40ml Olive Oil

For the Sauce

3 Cloves Garlic

1 Tbsp Olive Oil

1.5 Tbsp Lemon Juice

1 Tsp Lemon zest

1 Tsp Chilli Flakes

For Serving (optional)

60ml Mayo 


Preheat the oven to 200C.

Boil the potatoes until starting to soften (about 18-25 minutes). Drain the potatoes, turn them out onto a baking sheet and toss to coat in olive oil. Using a potato masher, lightly smash the baby potatoes until they split open slightly and look like a hockey puck. Add the garlic cloves to the pan with the skin on

Roast for 25 minutes, or until looking crispy and golden. 

After 20 minutes, remove the garlic. Squeeze the soft garlic out the skins and into a bowl. Add the lemon juice, zest, and olive oil, then mix to combine. 

Spoon the mixture over the potatoes, bake for 5 minutes more, then turn out onto a serving platter.