Smashed Crispy Potatoes with Rosemary
INGREDIENTS
- 800g baby potatoes
- 4 tbsp olive oil
- 2 sprigs rosemary
- 3 garlic cloves, smashed
- Flaky sea salt
- Black pepper
NUTRITION
Per serving
240
Calories
5g
Protein
36g
Carbs
9g
Fats
METHOD
1
Boil
Boil potatoes in well-salted water for fifteen minutes until tender. Drain and steam-dry.
2
Smash
Lay potatoes on an oiled tray and press each one with a fork until they crack open but stay whole.
3
First roast
Drizzle with oil, scatter rosemary leaves and smashed garlic. Roast at 220C for twenty-five minutes.
4
Crisp finish
Increase to 230C for the last five minutes. Sprinkle with flaky salt and serve immediately.
VEG.ARMY TIP
Steam-drying after boiling is the secret to crispy edges — moisture is the enemy of crunch.
