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Crispy smashed potatoes

Name: Crispy smashed potatoes
Total time: 55 min
Yield: 4 servings
Cuisine: Modern
Ingredients: Potato, baby potatoes, about 20; Salt, for the water and to finish; 2 1/2 tbsp olive oil; 3 cloves sliced garlic; 1 sprig chopped rosemary; 1/4 tsp black pepper; 1/4 cup grated parmesan

Boil, squash, roast. The craggy edges are the whole point.

55 minTime

5 gProtein each

mildSpice

Flatten for crunch2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

237kcal

5 gprotein

4 gfibre

55minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Potatobaby potatoes, about 20

Saltfor the water and to finish

Olive oil2½ tbsp

Garlic3 cloves, sliced

Rosemary1 sprig, chopped

Black pepper¼ tsp

Parmesan¼ cup, grated

Method

5 steps

1Boil the potatoes in well salted water until a knife slides in easily, 15 to 18 minutes.
2Drain and let them steam dry for 5 minutes. Heat the oven to 220°C.
3Oil a tray, place the potatoes apart and press each flat with the base of a glass to about 1.5 cm.
4Brush with olive oil, scatter garlic, rosemary, salt and pepper.
5Roast for 25 to 30 minutes until deep golden, adding the parmesan for the last 5 minutes.

Serve it like this

Serve on a board with flaky salt and a bowl of garlic yoghurt for dipping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Crispy smashed potatoes

Make it your way

Ingredients

Method

Make it a meal