📝 Ingredients
- 1 kg (2.2 lbs) small potatoes (baby or new potatoes work best)
- 6–8 garlic cloves, peeled and smashed
- 100 ml (about ½ cup) extra virgin olive oil
- Sea salt, to taste
- Fresh parsley or rosemary (optional)
- Black pepper (optional)
👨🍳 Preparation Method
- Preheat oven to 200°C (400°F).
- Boil the potatoes in salted water until fork-tender (about 20–25 minutes).
- Drain and cool slightly, then place each potato on a baking tray and gently press with your palm or a spoon to “smash” them — don’t flatten completely.
- Drizzle generously with olive oil and scatter smashed garlic over the tray.
- Season with sea salt and black pepper.
- Roast in the oven for 25–30 minutes until golden and crispy on the edges.
- Garnish with chopped parsley or rosemary before serving.
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