Smashed Potato and Roasted Pepper Hash with Herb Oil

Time: 35 minutes | Difficulty: Medium

Season: Year-round · Serves: 3–4 · Diet: Vegan · Prep: 15 min · Cook: 45 min

Hash rewards the carbon steel pan in a way that's hard to replicate elsewhere. Par-cooked potatoes go into a very hot pan and stay there, undisturbed, until they've built a deep, crunchy crust. That crust is the whole point. Add sweet roasted peppers, smoked paprika, and a bright herb oil, and you have a dish that works as a weeknight dinner, a weekend brunch, or a side substantial enough to share.

Ingredients

600g (1.3 lb) baby or small waxy potatoes
2 red bell peppers
3 tbsp olive oil, divided
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper
4 spring onions, sliced
For the herb oil:
Large bunch flat-leaf parsley
Small bunch fresh basil
1 garlic clove
6 tbsp olive oil
1 tbsp lemon juice
Pinch of salt

Method

1. Boil the potatoes in well-salted water until just cooked through but still firm, about 15–18 minutes. Drain and let steam dry on a rack for 5 minutes. This drying step is what allows them to crisp.

2. While the potatoes cook, roast the peppers: place directly over a gas flame or under a hot grill, turning with tongs until charred all over. Transfer to a bowl, cover with cling film, and leave to steam for 10 minutes. Peel, seed, and tear into strips.

3. Make the herb oil: blitz parsley, basil, garlic, olive oil, lemon juice, and salt in a blender until smooth and bright green. Taste and adjust seasoning. Set aside.

4. Smash the potatoes gently with the heel of your hand or a flat spatula — they should split open and flatten slightly but not fall apart.

5. Heat 2 tbsp olive oil in your pan over high heat until shimmering. Add the smashed potatoes in a single layer. Press down firmly with a spatula. Season with paprika, garlic powder, salt, and pepper. Cook without moving for 5–6 minutes until the underside is deeply golden and crunchy.

6. Flip carefully, add the remaining olive oil, and cook another 3–4 minutes.

7. Add the roasted pepper strips and spring onions. Toss gently and cook 1–2 minutes to warm through.

8. Transfer to a serving plate or bring the pan straight to the table. Drizzle generously with the herb oil.

Julien Tip

Par-cooking and properly drying the potatoes before smashing is the step that determines whether the hash crisps or steams. Don't skip the drying time, and don't move the potatoes once they're in the pan. The longer they sit undisturbed, the better the crust.

Serves: 3–4 (calculated per 3.5 servings)