Smashed baby potatoes with sea salt and rosemary

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Serves 4


  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a baking tray with parchment paper.
  2. In a large bowl, combine 900g baby potatoes with 60g melted butter, 2 crushed garlic cloves and 2 tsp finely chopped fresh rosemary leaves.
  3. Season with salt and black pepper and toss to coat well.
  4. Spread the potatoes out in an even layer on the prepared baking tray. Bake for
    25-30 minutes until tender when pricked with a fork.
  5. Remove from the oven and crush each potato with the back of a fork.
  6. Return to the oven for 15 minutes longer until golden and crisp, then sprinkle with sea salt and serve