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Crispy Smashed Potatoes with Garlic-Herb Oil
Hot, hearty, no egg-based aioli in sight
Serves 30 as a side
🌱 Tom: yes🛡️ Paddy: yes
Safe for both Tom and Paddy.
INGREDIENTS- 3kg baby potatoes
- 1/2 cup olive oil, for roasting
- Salt, to season
- 1/2 cup olive oil, for the garlic-herb oil
- 6 garlic cloves, finely chopped
- Zest of 2 lemons
- A large handful parsley, chopped
METHOD- Boil the potatoes in well-salted water until fork-tender, 15–20 minutes. Drain and let steam-dry for a few minutes.
- Spread over oiled baking trays and gently smash each potato flat with the base of a glass or a fork.
- Drizzle generously with olive oil, season with salt, and roast at 220°C (425°F) for 30–35 minutes, turning once, until deeply golden and crisp.
- Meanwhile, warm the second measure of olive oil with the garlic and lemon zest for a couple of minutes, then stir through the parsley off the heat.
- Drizzle the garlic-herb oil over the hot potatoes just before serving.
Note — These want to go in the oven in the last 45 minutes before guests arrive so they're still crisp when served.