About the Recipe
These crispy smashed baby potatoes are perfectly golden with the softest centre and a slightly crisp outside!
Drizzled in extra virgin olive oil and seasoned with garlic, rosemary, celtic salt, and pepper, they’re the ultimate side dish.
Ingredients
550g baby potatoes
1 tbsp extra virgin olive oil
Seasoning mixture
1/2 tsp garlic powder
1/2 tsp dried rosemary
1/4 tsp celtic salt
1/4 tsp pepper
Preparation
Step 1
Add the potatoes to a medium pot of boiling salted water. Continue to boil the potatoes until fork tender, 20-25 minutes.
Step 2
Drain the potatoes, allow them to sit for 5 minutes. The goal is for the potatoes to dry off completely so they’re extra crispy.
Step 3
Line a baking tray with a silicone sheet, or baking paper.
Step 4
Spread the potatoes evenly over the baking tray. Using a flat glass bottom, press the potatoes down to ‘smash’ them.
Step 5
Pre heat oven to 220ºC.
Step 6
Allow the potatoes to soar dry for 5 minutes.
Step 7
Drizzle the potatoes with olive oil, sprinkle over the seasoning mixture.
Step 8
Bake for 30 - 40 minutes until dark golden brown around the edges. Be sure not to flip them.
Step 9
Serve hot as a side dish, or as an appetiser with your favourite dipping sauce.
Enjoy 💕