Ingredients
- 1 kg baby potatoes whole with skin on
- 7 cloves garlic
- 2 sprigs rosemary
- 3-4 sprigs thyme or any other woody herbs
- 4-5 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 220°C conventional or 200°C fan-forced.
- Place the whole baby potatoes in a saucepan, cover with cold water and add a generous pinch of salt. Bring to the boil and cook for about 20 minutes, until the skins begin to crack and a fork slides easily through the centre.
- Drain thoroughly and leave the potatoes to steam-dry and cool for at least 20 minutes.
- Place a heavy baking tray or cast-iron skillet in the hot oven and preheat it for 20 minutes.
- Carefully remove the pan from the oven. Add 2 tablespoons olive oil and tilt the pan to coat the base. Arrange the potatoes in a single layer.
- Gently press each potato with a potato masher until the skin splits and the potato is approximately 1–2 cm thick.
- Spread the garlic, rosemary and thyme around the pan. Drizzle the remaining 2–3 tablespoons olive oil over the potatoes and herbs, then season with salt and black pepper.
- Roast for 20–30 minutes, flipping the potatoes after 10–15 minutes. Continue roasting until both sides are deeply browned and the cracked edges are crisp.
- Finish with another pinch of salt and serve immediately.
Notes
Use potatoes of a similar size so they cook evenly.
Do not skip the 20-minute steam-dry or the 15-minute pan preheat; both are important for crispness.
Boiled, cooled potatoes can be refrigerated for up to one day before smashing and roasting.
Reheat leftovers in a 220°C oven or air fryer until crisp.
Nutrition
Calories: 369kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 901mg | Potassium: 1082mg | Fiber: 6g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 52mg | Calcium: 45mg | Iron: 2mg