Crispy Smashed Potatoes
Boiled baby potatoes smashed and roasted until golden and crisp with garlic, olive oil and fresh herbs.
Crispy Smashed Potatoes combine the fluffy center of boiled potatoes with the irresistible crunch of roasted edges. Baby potatoes are cooked until tender, gently flattened and then roasted with olive oil, garlic and herbs until deeply golden. They make an excellent side dish for almost any meal and are also delicious served as a snack with a creamy dip. Allowing the potatoes to steam-dry after boiling helps remove surface moisture, which encourages better browning in the oven.
Featured Ingredients
Ingredients
- 20 pieces Baby Potatoes
- 3 tablespoons Olive Oil
- 3 cloves Garlic
- 1 teaspoon Dried Rosemary
- 0.5 teaspoon Paprika
- 0.75 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Nutrition per Serving
Instructions
Boil the baby potatoes until fork-tender.
⏱️ 18 minutes
Drain the potatoes and allow them to steam-dry for several minutes.
⏱️ 5 minutes
Arrange the potatoes on a baking tray and gently flatten each one with the bottom of a glass.
⏱️ 5 minutes
Brush with olive oil and sprinkle with garlic, rosemary, paprika, salt and pepper.
⏱️ 3 minutes
Roast at 220°C until the edges are deeply golden and crisp.
⏱️ 25 minutes
Sprinkle with fresh parsley and serve hot.
⏱️ 1 minutes