Crispy Whole Smashed Potatoes

Prep 10 mins / Cook 60 mins
Serves 6



  1. Heat fan-forced oven to 220°C. 
  2. Once at temperature, place a heavy-based baking tray in the oven with 3 tbsp of olive oil (coating the base well) and heat for 15mins.
  3. Meanwhile, bring a large pot of water to the boil and add a generous pinch of salt.
  4. Boil potatoes in saucepan 10-15 mins until tender, drain water, replace lid and give a hard shake of the pot for a minute or two (until the sides of the potatoes are slightly scuffed).
  5. Remove tray of oil from oven (careful oil will be boiling) and delicately place well drained potatoes on tray.  Make sure they are well spaced and not over-lapping, so they cook evenly.
  6. Gently squash with a fork or potato masher and add a large pinch of salt.
  7. Roast for 40-50 mins until browned and crisp.  Turn once during cooking.
  8. Finish with a large slice of Mainland Garlic and Herb Butter and garnish with roughly cut fresh rosemary.