Wash the potatoes thoroughly and cook them in salted water until soft. Meanwhile, finely chop the rosemary and finely snip the chives.
Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Drain the cooked potatoes, let them steam off briefly and place them on the tray with space between them.
Carefully press the potatoes flat with a glass or a potato masher. Drizzle with olive oil and season with paprika, rosemary and pink sea salt flakes.
Bake the smashed potatoes at 220 °C for 20–25 min until the edges are deep golden brown and crisp. For even more colour, switch on the grill briefly at the end and keep a close eye on them.
Stir the mayonnaise with a squeeze of lemon until smooth. Fold in a few chives if you like, or scatter them over later.
Serve the smashed potatoes hot, finished with the lemon mayonnaise and fresh chives.
Good to know
Crunchy on the outside, soft inside – that's exactly how smashed potatoes should be. Simple oven comfort that comes to the table without any fuss.
Swaps
Mayonnaise → Greek yoghurt (also contains protein; contains milk) | Paprika → smoked paprika (stronger flavour, so it often needs less salt) | Rosemary → thyme (similarly aromatic) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
Contains egg (mayonnaise). Good for children if seasoned moderately. In pregnancy, use a mayonnaise made with pasteurised egg – no homemade mayonnaise with raw egg.
