Crispy Smashed Potatoes with Rosemary & Sea Salt
Baby potatoes boiled until tender, smashed flat, drizzled with oil and roasted hot until shatteringly crisp at the edges and fluffy inside.
1 hr 5 mins
Easy
Serves 4
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Nutrition per serving
260
Calories
4g
Protein
34g
Carbs
12g
Fat
Ingredients
- 1kg baby or small potatoes
- 5 tablespoons olive oil
- 2 sprigs rosemary, leaves picked
- 2 garlic cloves, finely chopped
- Flaky sea salt and black pepper
How to make it
1. Boil Put the potatoes in a pan of cold, well-salted water, bring to the boil and simmer for 15–20 minutes until a knife slides in easily. Drain and let them steam dry for 5 minutes.
2. Smash Heat the oven to 230°C (450°F). Oil a large baking tray and spread the potatoes out with plenty of space. Press each one with the bottom of a mug or a potato masher until it's flattened and splits at the edges.
3. Season Drizzle generously with the oil and scatter over the rosemary, salt and pepper.
4. Roast Roast for 25–30 minutes, until deep golden and very crisp at the edges. Scatter the garlic over for the last 5 minutes so it doesn't burn.
5. Serve Finish with another pinch of flaky salt.
Good to know
- Let the boiled potatoes dry properly. Wet potatoes won't crisp
- Great with a dip: hummus, garlic mayo or herby yoghurt
Cooking ability level
Photos
