The secret to PERFECT potatoes: Nutritionist shares her trick to her buttery smashed spuds with rosemary and garlic
- Nutritionist Laura Ford shared her simple recipe for buttery, smashed potatoes
- The dish is ‘so crispy and crunchy’ and the ‘ultimate lockdown pick-me-up’
- Laura said you’ll need to set aside a decent chunk of time to roast them properly
- Hundreds of people who saw the dish said they couldn’t wait to try it themselves
A nutritionist has shared her ‘ultimate lockdown pick-me-up’ for smashed potatoes with rosemary and garlic.
Laura Ford, from Melbourne, said the dish is ‘so crispy and crunchy’ and the potatoes are perfect for winter weekends.
‘Here’s the recipe for my crispy, buttery, rosemary and garlic smashed potatoes,’ Laura posted on Instagram.
A nutritionist has shared her ‘ultimate lockdown pick-me-up’ for smashed potatoes with rosemary and garlic (the potatoes pictured)
Laura Ford (pictured), from Melbourne, said the dish is ‘so crispy and crunchy’ and the potatoes are perfect for winter weekends
To make the potatoes, you’ll need some baby chat potatoes with the skin on, salt, butter, rosemary and garlic-flavoured olive oil, garlic, rosemary, stock powder and all purpose mix pepper.
You should first of all put the potatoes into a pot with some salt and water.
You then need to cook them for between 10 and 12 minutes until they’ve just started to soften.
‘Once the potatoes are cooked, drain the water and allow them to sit,’ Laura said.
How to make the crispy, buttery smashed potatoes with rosemary and garlic
Laura shared the recipe for the potatoes (pictured) on her Instagram page
Three kilograms of baby chat potatoes, washed with skin on
Quarter of a teaspoon of salt
50 grams of butter (or vegan butter)
Quarter of a cup rosemary and garlic flavoured olive oil
Six cloves of garlic, chopped (you can use more or less)
Two sprigs of rosemary, chopped
One or two teaspoons of stock powder
Generous sprinkle of all purpose mix pepper to taste
1. Place the potatoes in a pot and add the one quarter of a teaspoon of salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften and are cooked. Once the potatoes are cooked, drain the water and allow to sit.
2. Pre-heat the oven to 200 degrees Celsius and place the butter and oil onto a roasting pan. Place pan in the oven so butter melts. Once the butter melts add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.
3. Place in the oven and bake for 50-60 mins. (This is just a loose time frame as sometimes you may need to cook it more or less but if you think it needs more time to get crispy, leave it in for longer.)
4. When the potatoes have begun to brown, squash each one down so the fluffy interior is exposed. Continue to cook for a further 20-30 minutes for maximum crispiness.
Source: Laura Ford
Next, pre-heat the oven to 200 degrees Celsius and plate the butter and oil into a roasting pan.
Melt the butter in the oven and once it’s melted add your potatoes, garlic, herbs, spices, salt and pepper.
‘Give everything a good stir to ensure it’s all coated well,’ Laura said.
Then, put the dish in the oven, and cook for between 50 and 60 minutes, depending on how strong your oven is.
‘When the potatoes have begun to brown, squash each one down so the fluffy interior is exposed,’ Laura said.
‘Continue to cook for a further 20-30 minutes for maximum crispiness.’
Hundreds of people who saw the potato recipe said they would ‘bookmark’ it to make over the weekend.
‘Okay, these look amazing,’ one person commented.
‘These are too perfect, I have saved these to make instantly,’ another added.