Crispy Smashed Potatoes with Roasted Garlic and Caper Dressing

  • Author: Recipe Winners
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: depends on how large your potatoes are



  • 1kg (2 pounds) of small even sized potatoes
  • 4 tablespoons extra virgin olive oil
  • salt to season potatoes


  • 6 fat cloves of garlic, roasted 
  • 6 anchovy fillets
  • 1 heaped tablespoon baby capers, rinsed
  • 1 cup Italian parsley, stems removed
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly milled black pepper
  • 1/2 cup extra virgin olive oil


  • wrap unpeeled cloves of garlic in foil and roast for 30-40 minutes or until tender
  • when cooked squeeze garlic cloves and place flesh to the side
  • boil potatoes till tender, strain and allow to cool
  • line a baking tray with baking paper
  • squeezed cooled potatoes to create nooks and crannies and place on tray
  • drizzle potatoes with oil and season with salt
  • preheat oven to 180c (355f) and place trey on middle shelf
  • bake till golden brown (about 40 minutes)
  • place parsley, zest, garlic, lemon juice, pepper and olive oil in food processor or blender
  • process till parsley is chopped
  • add capers and pulse processor 2 or 3 times to just chop the capers
  • remove potatoes from oven and spoon roasted garlic and caper dressing over them
  • serve and enjoy!

  • Category: vegetables
  • Method: baking
  • Cuisine: Australian

Keywords: crispy roast potatoes with roasted garlic and caper dressing