Crispy Smashed Potatoes
Crispy Smashed Potatoes
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- 1 kg baby potatoes
- 6 cloves garlic whole
- extra virgin olive oil
- 1-2 tbsp plain flour
- 1-2 tbsp finely chopped rosemary
- 1 lemon zest
- Salt and pepper
Instructions
- Preheat the oven to 220°C fan forced.
- Place the baby potatoes in a large pot, Cover with cold water and bring to a boil. Cook until just tender. Drain well.1 kg baby potatoes
- Tip the potatoes onto a large baking tray. Add the garlic cloves, plenty of salt and pepper and a drizzle of extra virgin olive oil. Toss to coat.6 cloves garlic, Salt and pepper, extra virgin olive oil
- Roast for 20 minutes until the potatoes start to dry out and take on a little colour. Remove the tray from the oven and use a potato masher to gently flatten each potato.
- Sprinkle over the flour. Add more olive oil, rosemary and lemon zest. Season again. Toss lightly to coat the potatoes.extra virgin olive oil, 1-2 tbsp finely chopped rosemary, 1 lemon, 1-2 tbsp plain flour
- Return to the oven for another 20 minutes or until crispy, golden and delicious.
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