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- Boil the potatoes until they feel tender when poked with a fork. Drain and set aside for five minutes.
- Preheat the oven to 180°C/160°C fan/ gas mark 4. Line a baking tray with parchment paper. Add the potatoes to the tray. Use the bottom of a glass or large mug to smash each potato. The potatoes should hold their shape, but the fluffy inside should be exposed so it gets nice and crispy when roasting.
- Combine the olive oil, melted butter, garlic, thyme, salt and pepper in a bowl. Brush the mix over each potato. Sprinkle the fresh rosemary leaves on top.
- Bake for 35-40 minutes until golden and crispy.
Per serving: 240kcals, 10.3g fat (3g saturated), 33.1g carbs (0g sugars), 6.8g protein, 6.9g fibre, 0.86g sodium