Rosemary Garlic Smashed Potatoes
Extra crispy rosemary garlic smashed potatoes will be your new go-to recipe. Crispy edges, fluffy potato middle and all the ingredients are from Aldi!
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Servings: 4 people
Ingredients
- 500 g (3 ⅐ cups) mini potatoes or new potatoes
- 50 g (⅕ cups) butter, melted
- 4 cloves (4 cloves) garlic, 2 minced, 2 whole
- 2 (2) sprigs rosemary, chopped
Instructions
- Preheat the oven to 180ºc
- Place the potatoes into a medium saucepan and cover with cold water and season well with salt and the peeled whole garlic cloves. Bring to a boil and continue to simmer until the potatoes are tender all the way through.
- While the potatoes are cooking, melt the butter in a separate sauce pan and stir in the minced garlic and the chopped rosemary.
- When the potatoes are cooked drain them off and place them on a baking tray. Using a fork gently smash the potatoes until the skin is broken and there are ridges in the centre of each potato. Drizzle with the rosemary garlic butter and place in the preheated oven for about 20 minutes, until the edges of the potatoes and the ridges are turning golden and crispy.
- Remove from the oven and serve.
Notes
- For leftovers, cool completely and store in the fridge in an airtight container. They will keep for about 3 days.
- To reheat these the next day, use a non-stick frying pan with a little bit of olive oil and reheat. The potatoes will get extra crispy. Just be sure to not overcook them.
Nutrition
Calories: 190kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 97mg | Potassium: 541mg | Fiber: 3g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg
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