Smashed Roast Rosemary Potato Recipe

 Potato, healthy, plant-based recipe

Smashed Roast Rosemary Potato Recipe

Smashed Roast Rosemary Jazzy Mids

Perfect with breakfast, lunch, dinner or just as a snack to gobble with
 a glass of something chilled.

For 2-3 portions:

350g Potatoes, scrubbed

Olive oil or rapeseed oil

2 sprigs of rosemary, leaves only

Sea salt

Freshly ground black pepper


1. Pre-heat the oven to 180c/ 350f/ gas mark 4 and line a baking tray with greaseproof paper.

2. Place the potatoes in a pan of cold water, place on a high heat and bring them to the boil.

3. Allow them to boil for 5 minutes, at which point they will only be partially cooked, then drain through a colander.

4. Tumble the potatoes into the lined baking tray, drizzle them with a couple of teaspoons of olive oil, season with a pinch of salt and pepper and give them a shake and pop them in the hot oven.

5. Allow them to roast for 15 minutes then remove the tray from the oven and gently crush each potato with the back of a large spoon or potato masher.

6. Scatter over the rosemary and tuck a few leaves amongst the potatoes. Drizzle with
 a little more olive oil and pop the tray back into the oven for a further 15 mins or until they are golden and crispy.

Make these your own by using different woody herbs, smashed cloves of garlic or even a few olives!