Recipes, Savoury

Crispy Smashed Potatoes

smashed potatoes logo.jpg

These crispy little gems of goodness pair  well with any dinner! Or even as an any time snack 😉



  • 4-5 potatoes, unpeeled and halved
  • salt  and pepper
  • 2 cloves garlic, minced
  • 2 springs rosemary, chopped
  • 1/2 cup vegetable oil



  1. Place potatoes in a large pot and cover with cold water. Bring the water to a boil and then simmer until potatoes are knife tender, about 15 minutes. Drain and cool slightly.
  2. In a large heavy based pan, add the oil and heat over a medium high heat.
  3. Once oil is hot, add the potatoes one at a time and use a masher to squish the potato slightly, it doesn’t matter if it breaks apart a little bit, this will create extra crispy bits!
  4. Leave the potatoes for about 5-10 minutes and then season with salt and pepper. When potatoes are starting to look golden around the edges carefully flip them over. After 2 minutes or so add the rosemary and the garlic and give the pan a little swish so it distributes the herbs and garlic  and season again to your liking. Give the potatoes another 5-8 minutes and then place them onto paper towel to drain the oil.
Recipes, Savoury

Sandwich Press Cheese and Bacon Hash Browns

Hash brownsMakes:4

This recipe was requested by a good friend of mine who wanted a “trash” recipe for his sandwich press. So I came up with this. You can do so much in a sandwich press like these super crispy hash browns!
It actually amazed me while doing this dish how quick you can achieve crispy bacon using a sandwich press!


  • 2 desiree potatoes or red washed potatoes, grated
  • 2 rashers streaky bacon
  • 2 tsp vegetable oil
  • 1/3 cup cheddar cheese
  • Salt and pepper
  • Chives and sour cream to serve


  1. Put bacon onto the preheated sandwich press and close the lid until crispy, about 2-3 minutes. Remove and turn the sandwich press off until needed. Crumble the bacon when cooled slightly.
  2. Squeeze out as much liquid from the grated potatoes as possible and then pat dry with paper towel and put into a bowl with the bacon, oil, cheese and season with salt and pepper, mix well.
  3. Preheat the sandwich press and spray with a little oil on both sides. Place about 1/4 cup of potato mixture per hash brown onto the hot plate and leave closed for about 5 minutes or until crispy. Try not to open before 5 minutes because they may fall apart. If you find the hash brown is stuck to the top when it’s done, don’t worry, just flick it off with a knife or spatula.
  4. While hot, season with some salt and serve with chives and sour cream.
Recipes, Savoury




I love making homemade gnocchi. I find it very therapeutic. These are like soft pillows of heaven and they pair beautifully with any kind of pasta sauce. I personally prefer to serve these with pesto and cream, or with burnt butter and sage sauce.


  • 1kg Desiree potatoes
  • 1 egg lightly beaten
  • 200g-300g 00 flour sifted



  1. Place potatoes in a saucepan and fill with water and cover. Bring to the boil over a high heat. Once boiling, reduce to a medium heat and continue to cook till soft which will take about 25-30 minutes. Drain the potatoes and set aside to cool.
  2. Meanwhile bring a large pot of salted water to the boil.
  3. When potatoes are cool enough to handle but still warm, peel them and pass through a potato ricer or food mill into a large bowl. Add a pinch of salt, add the egg, 200g of the flour and gently mix through. Add additional flour only as needed until the dough is very soft but cohesive.
  4. Roll the dough lightly onto a floured surface and add a little more flour if it’s still sticky. Divide the dough into 4 portions and lightly roll the dough into sausages, but be careful not to overwork the dough.
  5. Cut into bite sized pieces and place onto floured tray. This part is optional, if you have a gnocchi board (or you could use the back of a fork) use your thumb to flick the gnocchi into little ridged shapes.
  6. Place the gnocchi in batches into the boiling water. Cook until the gnocchi floats to the top, this means they’re done (this only takes about 60 seconds).

Note: The 00 flour is a finer flour which makes for a lighter dough, and doesn’t allow for as much moisture to be absorbed.

Don’t knead your gnocchi too much as they’ll become tough. Try and gently move it into shape using your finger tips.