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Smashed Roasted Potatoes
Makes: 4 – 6 portions Temperature: 180 °C / 350 °F
Preparation Time: 55 minutes Cooking Time: 20 – 25 minutes
Ingredients
| 300 | g | Baby potatoes, skin on |
| 30 | ml | Lemon and Herb spice (2 Tbsp) |
| 30 | ml | Olive oil (2 Tbsp) |
| 30 | ml | Butter (2 Tbsp) |
| 20 | ml | Salt (½ tsp + 1 Tbsp) |
| 5 | ml | Black pepper (½ tsp) |
| 20 | ml | Thyme, chopped (4 tsp) |
| 20 | ml | Parsley, chopped (4 tsp) |
Method
- Place the baby potatoes in a pot and add just enough water to cover. Add 15 ml salt and bring to a boil for about 15 minutes, until tender. Drain well and allow to cool.
- Place the cooled potatoes on a large roasting tray. Using the bottom of a small glass, mason jar or your palm, gently press down on each potato to flatten into patties. Season with salt, black pepper and Lemon and Herb spice. Sprinkle with thyme and parsley and toss gently to coat.
- Heat olive oil and butter in a large pan over high heat and brown potatoes on both sides. Transfer the potatoes back to the roasting tray. Roast in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes, until golden and crispy.
