Crispy Buttery Rosemary and Garlic Smashed Potatoes
Ingredients
- 3 kg baby chat potatoes
- 1 tsp salt
- 50 g vegan butter
- 1/4 cup rosemary and garlic flavored olive oil
- 6 cloves garlic
- 2 sprigs rosemary
- 1-2 tsp stock powder
- Generous sprinkle of mingled seasoning all purpose mix
- Pepper to taste
Preparation
Place the potatoes in a pot and add the 1 tsp salt, and cover with water. Cook the potatoes for 10-12 minutes until the potatoes have just started to soften and are cooked. Once the potatoes are cooked, drain the water and allow to sit.
Preheat the oven to 200C and place the butter and oil onto a roasting pan. Place pan in the oven so butter melts. Once butter melts add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.
Place in the oven and bake for 50-60 mins. When the potatoes have begun to brown, squash each one down so the fluffy interior is exposed. Continue to cook for a further 20-30 minutes for maximum crispiness.
Enjoy!
Tips
You can use regular extra virgin olive oil if rosemary and garlic flavored oil is not available.
Adjust the amount of garlic to taste, as more or less can be used.
Stock powder can be substituted with a bit less salt if preferred.
Cooking time is approximate and may need adjustment for desired crispiness.
