Crispy Smashed Potatoes

⏱ 55 min · 🍽️ 4 Portionen · 🧂 7 Zutaten

Zutaten

  • 1 kg small new potatoes
  • 20 g salt for the cooking water
  • 60 ml olive oil
  • 3 cloves garlic
  • 2 piece rosemary sprigs
  • 1 pinch sea salt
  • 1 pinch black pepper

Zubereitung

  1. Scrub the potatoes and boil them whole, skins on, in generously salted water until tender. They are ready when a knife slides in with no resistance.
  2. Drain the potatoes and let them steam dry on a baking tray until the surfaces look chalky and matte. That dry skin is what turns into crust.
  3. Heat the oven to 220 °C. Press each potato flat with the base of a glass until it cracks open but still holds together.
  4. Thinly slice the garlic, strip the rosemary needles from the sprigs and stir both into the olive oil. Brush the potatoes generously, working the oil into the cracks.
  5. Roast until the edges are deep golden and shattering-crisp, flipping them once halfway so both sides take on colour.
  6. Shower with sea salt and black pepper and serve immediately, while they still crackle.
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Crispy Smashed Potatoes
📖 Culinse
veganeasysummer

Crispy Smashed Potatoes

New potatoes boiled until tender, pressed flat and roasted hard until the edges shatter. Craggy and crisp outside, fluffy within, slicked with garlic-rosemary oil..

⏱

Kochzeit

55 min

🍽️

Portionen

4

🧂

Zutaten

7

Original ansehen ↗

Nährwerte

pro Portion

330 kcal

Kalorien

5 g

Eiweiß

15.5 g

Fett

43 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~4,45 € · ~1,10 €/Portion
  • 🛒
  • 🛒

Zubereitung

  1. 1

    Scrub the potatoes and boil them whole, skins on, in generously salted water until tender. They are ready when a knife slides in with no resistance.

  2. 2

    Drain the potatoes and let them steam dry on a baking tray until the surfaces look chalky and matte. That dry skin is what turns into crust.

  3. 3

    Heat the oven to 220 °C. Press each potato flat with the base of a glass until it cracks open but still holds together.

  4. 4

    Thinly slice the garlic, strip the rosemary needles from the sprigs and stir both into the olive oil. Brush the potatoes generously, working the oil into the cracks.

  5. 5

    Roast until the edges are deep golden and shattering-crisp, flipping them once halfway so both sides take on colour.

  6. 6

    Shower with sea salt and black pepper and serve immediately, while they still crackle.