Smashed Herb Potatoes

[Guest guest]

Smashed Herb Potatoes

 

 

1.6 kg small chat potatoes

2 tablespoons (8 tsp) olive oil

2 teaspoons sea salt

1 tablespoon (3 tsp) chopped fresh oregano

2 teaspoons chopped fresh rosemary

 

 

1. Preheat oven to 180 C (350 C).

 

2. Place potatoes in a large saucepan. Cover with cold water. Bring to

the boil over medium heat. Reduce heat to medium-low. Cook, uncovered,

for 15 minutes or until just tender. Drain and return to pan over

medium heat. Cook, gently shaking pan, for 1 to 2 minutes or until

moisture has evaporated.

 

3. Place potatoes in a large roasting pan. Using a potato masher,

flatten each potato slightly. Add oil and toss to coat. Roast, turning

potatoes once, for 40 to 50 minutes or until golden and crisp.

 

4. Meanwhile, place salt, oregano and rosemary in a non-stick frying

pan over low heat. Cook, stirring occasionally, for 5 minutes or until

herbs are dried. Remove to a board. Using the back of a knife lightly

crush herb mixture.

 

5. Serve potatoes topped with herb mixture.

 

 

Serves 8.