Take your roast potatoes to the next level with these Crispy Smashed Potatoes and Rosemary. Light and fluffy in the centre with a crunchy edge.
Crispy Smashed Potatoes with Rosemary
Feels like it is turning into potato week around here. My kids don’t even eat white potato, not in form, well other than fast food store fries. I thought I would try out a new potato recipe to see if they would give them a go. It was a semi successful, but luckily potatoes aren’t really an essential food so happy to stick with sweet potatoes. Will be bringing this recipe in sweet potato form very soon!
The great thing about these potatoes (other than their light and fluffy centre and crispy top) is you can boil and smash them ahead of time. Then crisp them up in the oven 40 minutes before dinner.
I drizzled mine in garlic butter ( I usually have a homemade roll in the freezer, perfect for last minute decisions for garlicky spuds or old bread garlic bread ), a little olive oil, salt, pepper and fresh rosemary. You could pretty much use what you like; plain butter, thyme, parmesan cheese, chilli oil, avocado or yoghurt. Obviously some of these you would top after they have finished cooking.
Crispy Smashed Potatoes with Rosemary
- Yield: 4 sides 1x
Description
Light and fluffy in the centre with a crunchy edge.
Ingredients
- 500g baby potatoes
- 3 tablespoons garlic butter ( 1/2 clove garlic crushed into butter)
- drizzle of olive oil
- salt + pepper
- fresh rosemary
- parsley for garnish. (optional)
Instructions
Cook potatoes in a pot of boiling water for 20 minutes or until fork tender.
Pre heat oven to 160°C fan forced / 180°C standard.
Once potatoes are cooked drain and allow them to cool down slightly before trying to smash them.
Lightly grease a baking tray with olive oil, add the potatoes and then very gently press down on each potato with a spoon, fork or potato masher, trying to keep in one piece. Leave on tray for 10 minutes to dry out.
Drizzle each potato with garlic butter, salt, pepper, rosemary and olive oil.
Bake for 30 – 40 minutes until golden and crispy. Don’t toss or flip the potatoes while cooking.
Notes
You could pre cook and smash the potatoes ahead of time and just do the final 30 – 40 minute oven cook just before serving.
All the toppings are optional, you could just use plain butter and olive oil.
Watch how to make Crispy Smashed Potatoes with Rosemary here:
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This recipe was originally published March, 2018.
