Crispy on the outside and creamy on the inside, these smashed potatoes are the side dish you’ve been waiting for! Using Country Crock with Sunflower Oil allows these potatoes to get perfectly golden brown!
- 10 baby chat potatoes, washed, skin on
- 1/ 4 teaspoon salt
- 3 tablespoons butter, (or vegan butter, if desired)
- 1/ 4 cup rosemary and garlic flavored olive oil
- 6 cloves of garlic, chopped
- 2 sprigs of rosemary, chopped
- 2 teaspoons stock powder
- pepper, to taste
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 allow to sit.
Preheat the oven to 390°F 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.) When the potatoes have begun to brown, squash each one down so the fluffy interior is exposed. Continue to cook for a further 20-30 minutes for maximum crispiness.