Roast smashed baby potatoes with herbs and spices
Bring a touch of festive warmth to your roast potatoes with a garlic, rosemary and paprika spice mix
Published:
Recipe courtesy of Seasonal Spuds
Ingredients
- baby or new salad potatoes 600g, skin on
- British rapeseed oil or olive oil 2-3 tbsp
For the herb and spice mix
- garlic granules half tsp
- dried rosemary quarter tsp, or 1 tbsp fresh chopped rosemary
- Smoked paprika quarter tsp
- ground black pepper quarter tsp
- Sea salt 1 tsp
Method
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Step 1
Wash and parboil the potatoes for 5-6 minutes in salted water. Drain. Meanwhile, preheat the oven to 200°C/180°C Fan/Gas Mark 6. After 5 minutes, add the oil to a large roasting tray, then place in the oven to heat until the oil is very hot.
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Step 2
‘Smash’ the cooked potatoes with the back of a spoon, so the potatoes are split. Add the herb and spice mixture to the potatoes and mix well, coating all the potatoes with it.
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Step 3
Take the roasting tin out of the oven and add the potatoes, turning them over in the hot oil so that they are all coated.
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Step 4
Roast for 30-35 minutes until the potatoes are crispy and golden, shaking the roasting tray three or four times during cooking to ensure they cook evenly for an all-over crispness.
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