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Sunday, 5 February 2012

Smashed Potatoes

So good, so easy. Use different herbs or try using flavoured salts/oils or lemon rind.

Small peeled potatoes
Sliced garlic
Rosemary or thyme sprigs
Salt and cracked pepper
Extra virgin olive oil

Preheat an oven to 200C. Boil the potatoes until tender, drain and allow to steam out. Place each potato on a baking tray and squash (I used the bottom of a saucepan). Season each with salt and pepper, sprinkle over some fresh thyme/rosemary and generously coat with extra virgin. Roast for about 25 mins or until golden and excellent.


  1. I actually tried this, but wasn't that successful. Potatoes too big and possibly wrong variety. May try it again tonight... having a nice week off!!!

  2. Bummer Sue. Need smallish spuds and plenty of lovin from the oil. Try again, I dare you too.