Serves 4
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  1. Boil the potatoes until they feel tender when poked with a fork. Drain and set aside for five minutes.
  2. 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.
  3. 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.
  4. Bake for 35-40 minutes until golden and crispy.

Nutrition Facts

Per serving: 240kcals, 10.3g fat (3g saturated), 33.1g carbs (0g sugars), 6.8g protein, 6.9g fibre, 0.86g sodium