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.