Not smashed as in alcohol smashed – sadly. But here is the recipe for those enquiring minds, for those who asked!
Nigella’s instructions in type; mine in italic.
1. Place your scrubbed potatoes in a freezer bag and hit them with a rolling pin until broken into pieces. Caveat – I didn’t have a rolling pin so I used my new, shiny meat mallet. Very cathartic! I didn’t have a freezer bag so tried it without. Result? Pieces of potato all over the kitchen. Not good. Thomas suggested we use an ordinary plastic bag instead. Which we did, with excellent results.
2. Heat vegetable oil in a frypan and, when hot, add the potato pieces and cook for 5-6 minutes each side, with the pan partially covered. Somehow I missed the bit about time and about covering the pan at my first read of the recipe, so I just fried in oil in a small frypan till golden brown. As in chips.
3. Remove the potatoes to a plate lined with kitchen paper. Kitchen paper? No paper towels left so I used some purple paper serviettes, leftover from my party. Worked fine! Then salted the fries well.
Very tasty. Much faster than making traditional chips or fries from scratch. And much more fun to smash than to chop.