Crispy Crushed Baby Potatoes

Crispy Crushed Baby Potatoes

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900 g (2 lb) small baby potatoes
  • 1 tbsp olive oil
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 2 garlic cloves, skin on
  • 1 lemon, quartered

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Bring a pan of salted water to the boil.

  • Add the potatoes, bring back to the boil and then simmer for 10 minutes or until they are just tender.

  • Meanwhile, heat the oil in a roasting tin/pan in the oven.

  • Drain the potatoes in a colander and leave for 2 minutes for the steam to evaporate.

  • Now add to the hot oil along with the butter, garlic, and lemon wedges.

  • Toss to coat thoroughly.

  • Slightly crush the potatoes using a fork or potato masher.

  • Season and then cook in the oven for 35–40 minutes until crispy. Turn halfway through cooking.
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