We'll never say no to crispy potatoes here! Try our Crispy Smashed Buffalo Potatoes or our Smashed Potatoes with Herb Vinaigrette! There's no such thing as too many spuds!
- 7 pounds potatoes, peeled and cut into halves or quarters
- Kosher salt, to taste.
- 4 tablespoons butter
- 1/ 4 cup rosemary & garlic flavored olive oil
- 6 cloves garlic, chopped (you can use more or less)
- 2 sprigs rosemary, chopped
- 2 teaspoons stock powder
Place the potatoes in a pot and add the ¼ tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften and are cooked.
Once the potatoes are cooked, drain the water and give the potatoes a shake in the pot to rough up the edges. If the potatoes break up and turn into mashed potato, that’s ok, it’ll become delicious and crispy in the oven later!
Preheat the oven to 400F and place the butter and oil onto a roasting pan. Place pan in the oven so butter melts. Once butter melts add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.
Place in the oven and bake for 50-60 mins. This is just a loose time frame as sometimes you may need to cook it more or less but if you think it needs more time to get crispy, leave it in for longer.