EASY CRISPY SMASHED POTATOES
Cooked only in the oven, nestled among garlic and herbs and topped with butter, these extra crispy potatoes will be the new stars of your Sunday roast.
Equipment
- Potato masher
Ingredients
- 5 tablespoons olive oil
- 1.2-1.9 kg small-medium Maris Piper or King Edward potatoes / Russet potatoes (US) peeled
- 3 rosemary sprigs
- 3 garlic cloves
- Salt to taste
- Butter for dolloping
Instructions
- Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6.
- Carefully, using a knife handle, apply pressure to one side of each garlic clove to split it open.
- Add the potatoes to a large roasting tin (you’ll need the extra space once you smash them), drizzle over the oil and sprinkle over some salt. Toss well, then arrange in one layer, with good size gaps between each one. Nestle in the garlic cloves and the rosemary sprigs.
- Transfer to the top of the oven and roast for 35 mins. Then remove, turn the potatoes over and using a potato masher, slowly and carefully press down on each potato once, until the sides split and a little of the inside pops out. Add a little dollop of butter to the top of each potato. Return to the oven and roast for a further 30 minutes. They should be crispy and deep golden-brown when done.
Notes
BABY & TODDLER SERVINGS
Instead of adding the salt to the oil, sprinkle it over most of the potatoes once they’ve been tossed in oil, leaving one or two in a corner salt-free for your little one.BABY LED WEANING
As these potatoes are flat and wide, they are a good shape for baby to grab and hold as they are.SPOON FEEDING
6-12 months slice the potato open lengthways and then using a fork, pull out all the fluffy soft potato from inside. 1 year + chop into bite-size pieces or split open and fork out the inside.Nutrition
Calories: 473kcalCarbohydrates: 53gProtein: 6gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 24mgSodium: 99mgPotassium: 1280mgFiber: 7gSugar: 2gVitamin A: 309IUVitamin C: 60mgCalcium: 45mgIron: 3mg
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