Crispy Smashed Potatoes – Barefoot Stiletto https://barefootstiletto.com Keep your feet on the ground and reach for the stars Sat, 16 Mar 2024 07:45:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://barefootstiletto.com/wp-content/uploads/2021/11/cropped-421564_120855864709743_171152364_n-32x32.jpg Crispy Smashed Potatoes – Barefoot Stiletto https://barefootstiletto.com 32 32 Crispy Smashed Potatoes https://barefootstiletto.com/2024/03/16/crispy-smashed-potatoes/ Sat, 16 Mar 2024 07:45:35 +0000 https://barefootstiletto.com/?p=4004 Crispy Smashed Potatoes Ingredients: 1.5kg (3.3 lbs) baby potatoes 60ml (1/4 cup) olive oil 3/4 […]

]]> Crispy Smashed Potatoes

Ingredients:

  • 1.5kg (3.3 lbs) baby potatoes
  • 60ml (1/4 cup) olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 cloves garlic, minced

Directions:

  1. Preheat your oven to 220°C (430°F).
  2. Boil the potatoes in a large pot of salted water for about 25-30 minutes until they are completely tender.
  3. Drain the potatoes and let them cool slightly. Once cool enough to handle, place them on a baking sheet.
  4. Use a potato masher or the bottom of a glass to gently smash each potato to about a 1.5cm (half an inch) thickness.
  5. Drizzle the olive oil evenly over the potatoes, and then sprinkle with salt, pepper, chopped rosemary, and minced garlic.
  6. Bake in the preheated oven for 25-30 minutes, or until they are golden and crispy.

Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes
Kcal: 200 kcal per serving | Servings: 6 servings

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