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Roasted Smashed Potatoes

Roasted Smashed Potatoes

Who doesn’t like roast potatoes? If you don’t, you are crazy! These were crunchy, and flavoured with rosemary and salt, just simple. If you don’t have small chat potatoes, just use large ones and cut them into quarters. Depending how many people you are catering for, adjust the quantities, but this would be enough for two servings.

8 small chat potatoes, washed
3 sprigs rosemary
5 garlic cloves
olive oil

1. Preheat oven to 200°. Pop the potatoes in a pot and fill with cold water till they are just covered. Add salt and bring to the boil. You want them just cooked (poke with a skewer or sharp knife), they will finish off in the oven.

2. Once cooked, drain and pop them onto a prepared baking tray with baking paper. With a fork, press down in the middle of the potato till the crack or gently smash (don’t over do it, we still want them to keep some shape).

3. Drizzle a good amount of olive oil on them, pop the garlic cloves, two of the rosemary sprigs on the tray and break off the rosemary on the other and sprinkle over the potatoes and season with salt.

4. Roast for 45-50 minutes until the potatoes start going golden and crispy. If you need to add more oil, drizzle a little over and quickly pop it back in the oven. Serve hot out of the oven – Enjoy! :)


Links to other recipes:
Char-grilled Zucchini
Tabbouleh and Quinoa Salad
Chicken Schnitzels

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