Crispy garlic smashed potatoes
Boiled, squashed and roasted until the edges turn glassy and crisp, with garlic and thyme. Good next to almost anything.
- Time
- 55 min
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Set the oven to 220°C (200°C fan). Put the whole small potatoes in a pan of well-salted cold water, bring to the boil and simmer for 15 to 20 minutes, until a knife slides in easily.
- Drain well and leave in the colander for 5 minutes so the steam escapes.
- Pour 2 tbsp of the olive oil onto a large baking tray and heat it in the oven for 3 minutes. Put the potatoes on the tray and press each one down firmly with the base of a glass or a masher until about 1.5 cm thick.
- Drizzle with the rest of the oil, add salt and pepper to taste and roast for 25 minutes, turning once, until crisp and golden.
- Slice the garlic and chop the parsley. Scatter the garlic and thyme over the potatoes and return to the oven for 5 minutes.
- Sprinkle with the parsley and serve straight away.
Tip Smashed potatoes hold together better once the steam has gone, so do not rush the time in the colander.
Per portion
| Energy | 348 kcal |
| Protein | 5 g |
| Carbohydrate | 35 g |
| of which sugars | 2 g |
| Fat | 21 g |
| of which saturates | 3 g |
| Fibre | 4 g |
| Salt | 0.03 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes400 g
- olive oil3 tbsp
- garlic3 cloves
- dried thyme1 tsp
- parsley½ bunch
