We love smashing and roasting baby potatoes with butter, rosemary and garlic to create the perfect crispy but velvety roast potato that pairs perfectly with grilled meats, and veggie sides.
This Week
2 Dec - 8 Dec
Ingredients
- 1.5kg baby potatoes
- 3 Tbsp fresh rosemary (chopped)
- 25g butter (melted)
- 2-3 Tbsp olive oil
- 2 garlic cloves (crushed)
- 1 lemon (zest)
- Salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Place the baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to the boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.
- While the potatoes are boiling, prepare the rosemary garlic butter. In a medium bowl add rosemary, butter, olive oil, garlic, lemon zest and season with salt and pepper.
- Add the potatoes to a baking tray and with a spatula or the bottom of a mug press down on each potato to ‘smash’ them. You want them to be smashed but still intact. (Potatoes should have ½ a cm between itself and it’s neighbour to ensure ultimate crisping)
- Drizzle over the rosemary garlic butter.
- Roast for 35 – 40 minute or until crispy (do not flip during this time).
- Serve straight out the oven!
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