Crispy Buttery Rosemary and Garlic Smashed Potatoes
Ingredients
- 3kg baby chat potatoes, washed with skin on
- 1/4 tsp salt
- 50g butter (or vegan butter)
- 1/4 cup rosemary & garlic flavoured olive oil
- 6 cloves of garlic, chopped (use more or less as desired)
- 2 sprigs rosemary, chopped
- 1-2 tsp stock powder (salt can substitute, use less)
- Generous sprinkle of all purpose seasoning mix
- Pepper to taste
Preparation
Place the potatoes in a pot and add the 1/4 tsp salt, then cover with water and cook for 10-12 minutes until just softened. Drain the water and allow them to sit.
Preheat the oven to 200C and place the butter and oil onto a roasting pan. Put the pan in the oven to melt the butter, then add the potatoes, garlic, herbs, spices, salt and pepper, and stir well to coat everything.
Place in the oven and bake for 50-60 minutes. When the potatoes begin to brown, squash each one to expose the interior, then continue cooking for another 20-30 minutes until crispy.
Serve and enjoy.
Tips
Adjust the amount of garlic to your preference.
Cooking time may vary, so extend if needed for extra crispiness.
Stock powder can be replaced with salt, but use a smaller amount to avoid over-salting.
