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Festive Smashed Potatoes
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Festive Smashed Potatoes

with Sage and Onion Stuffing Style Gravy

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time45 minutes


serving amount

500 grams

Salad Potatoes

1 unit(s)


1 bunch(es)


30 grams

Dried Cranberries

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

225 milliliter(s)

Boiled Water for Gravy


Nutritional information

Energy (kJ)1476 kJ
Energy (kcal)353 kcal
Fat4 g
of which saturates1.8 g
Carbohydrate74 g
of which sugars19 g
Protein8 g
Salt1.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

b) When the oven is hot, roast on the top shelf, 20 mins.

c) When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.


a) While the potatoes roast, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

b) Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks). Roughly chop the cranberries.

c) Once golden, pour the water for the gravy (see pantry for amount) in with the onions, then add the sage and cranberries. Bring to a boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.


a) Once crispy and golden, pop the smashed potatoes onto your serving plate and top with the onion gravy.

b) Finish with a sprinkle of crispy onions.


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