Tender potatoes crisped to perfection tossed with fresh herbs, garlic and olive oil.
Crispy Smashed Roast Potatoes
Crispy on the outside, soft and creamy in the middle, these twice cooked potatoes can round out any meal, any time!
3lb Red Potatoes
3 Cloves Fresh Garlic (sliced)
1 Tbsp Fresh Rosemary (chopped)
1/4 Cup Olive Oil
2 Tbsp Fresh Flat Leaf Parsley (chopped)
Squeeze of fresh lemon juice
Salt and Pepper
Bring a large pot of water to a boil, season heavily with salt.
Add the whole potatoes and cook until fork tender (10-15min)
Strain the potatoes and allow to cool slightly. With the palm of your hand or a plate, gently squish the potatoes down until the just burst
Place the potatoes in a large bowl and toss with the chopped herbs, garlic, olive oil, salt and pepper
Roast in a preheated oven (450F) for approximately 30-45min, or until crispy
Remove from oven and splash with a little olive oil and the fresh lemon juice. Toss with additional chopped herbs if desired.
You can boil the potatoes a day a head and keep in the fridge to make prep a little easier!