Crunchy Smashed Potatoes
The best smashed, crunchy roast potato recipe…with the help of a little rosemary and our Buttered Truffle Oil, your Crunchy Smashed Potatoes will be soft on the inside and crispy on the outside! Everyone’s going to want to know your secret!
Ingredients
- 2x small potatoes per person (with skin on)
- 1x tbls Rich Glen Garlic salt
- 1x Large pot of water
- 12x fresh rosemary sprigs
- Extra salt and black pepper, to you taste
Directions
- Cook potatoes in boiling, salted water until just tender (approx. 15-20 minutes).
- Line an oven tray with baking paper. Transfer the potatoes onto the tray.
- Drizzle Rich Glen infused Buttered Truffle olive oil on top of the potatoes and add 3/4 of the fresh rosemary, on and around the potatoes.
- Use the bottom of a glass or jar to lightly push down on each potato (this is called smashing). Ideally, you want the potatoes to remain in one piece, and be just slightly broken and flat. Make sure to keep space in between each potato!
- Drizzle again with Rich Glen infused Buttered Truffle olive oil, add a good sprinkle of Rich Glen Garlic Salt and fresh cracked pepper, toss the remaining rosemary around potatoes and bake in a hot oven (approx. 220’C fan forced) for 20 minutes until golden brown and crispy.
- Serve with your favourite roast meat, while piping hot and crunchy! Yummy!
