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Smashed Potatoes

Crispy Smashed Potatoes from the Oven & the Griddle – with Classic Diner Fries Seasoning

Ingredients for 4 servings:

  • 800 g small waxy potatoes (e.g., baby potatoes)
  • 3 tbsp olive oil
  • 2 cloves of garlic (finely chopped or pressed)
  • 3–4 tsp Rock'n'Rubs fries seasoning "Classic Diner"
  • Fresh herbs of your choice (e.g., rosemary, thyme, or parsley)

Preparation

Step-by-step (oven)

  1. 1

    Boil the potatoes

    Boil unpeeled potatoes in salted water for about 20 minutes until tender (check with a skewer).

  2. 2

    Preheat the oven

    Preheat to 220°C top/bottom heat or 200°C fan-assisted.

  3. 3

    Mash

    Drain the potatoes, let them steam off briefly, place them on a baking sheet lined with parchment paper, and gently flatten them to 1–2 cm thick using a glass or potato masher.

  4. 4

    Season

    Mix olive oil with garlic and fries seasoning "Classic Diner." Generously coat the potatoes.

  5. 5

    Bake

    Bake for 25–30 minutes until crispy; check halfway through and rotate the baking sheet if needed.

Step-by-step (Fire Plate/Plancha)

  1. 6

    Precook

    Boil the potatoes in salted water for about 20 minutes, drain, and let them steam dry.

  2. 7

    Preheat the griddle

    Heat the fire plate until very hot (water droplets should evaporate instantly).

  3. 8

    Prep

    Flatten the potatoes on the board to about 1–2 cm thick.

  4. 9

    Roast

    Drizzle a little oil onto the griddle. Place the potatoes cut side down, drizzle with oil, and sprinkle with "Classic Diner."
    Fry for 5–8 minutes on each side until golden brown & crispy, pressing down gently for more surface contact.

Tip:

  1. For extra crunch, grill in the oven for 2–3 minutes (using the grill function) or briefly slide onto the hottest zone of the fire plate. Pairs perfectly with steak, burgers & salad.