SMASHED OLIVE OIL POTATOES
Serves: 6-8 | Prep time: 25 mins (+ 1 -2 hours for the potatoes to cool in the fridge) | Cook time: 30 mins
Crispy potatoes take time. They can’t be rushed. Our recipe for smashed olive oil potatoes takes a little pre-planning but you’ll be rewarded with wonderful crunchy potatoes to go with your meal.
Try not to skip the step of cooling/drying the potatoes in the fridge – it’s the key to a good crunch. Once you try it this way, you’ll find it hard to go back to regular roasted potatoes.
Images courtesy of Alana Lowes.
800g – 1kg potatoes
2 sprigs rosemary (leaves only)
2 tbsp olive oil
Place the potatoes in a large saucepan of cold water. Place over a high heat and bring the water to the boil. Cook the potatoes for about 25 mins depending on size or until a sharp knife can be easily inserted. Drain the potatoes and place onto a large baking tray brushed with olive oil. Flatten them slightly with a potato masher or large spoon. Allow the potatoes to cool in the fridge for a 1 to 2 hours prior to baking. Try not to skip this step, the time in the fridge will dry the surface of the potatoes and help them to crisp up.
Once the potatoes are cooled, heat your oven to 220°C and drizzle with remaining oil. Season generously with salt, sprinkle with rosemary and bake for 25 mins or until golden and crispy.