- 1½ pounds fingerling potatoes (680g)
- 4 tablespoons oil (canola, vegetable etc)
- salt and pepper
- 6 garlic cloves
- 2 tablespoons salted butter
- fresh rosemary sprigs
Add the fingerlings to a large pot of salted water. Bring to a boil until fork tender, around 15 minutes.
Preheat the oven to 400F.
Drain the potatoes from the water and place on a parchment lined baking sheet.
Press down on each potato with a potato masher to crush it flat.
Drizzle over the olive oil and season with a few pinches of salt and pepper.
Crush the garlic cloves lightly with a knife, no need to remove the peel, and place around the potatoes. Top each potato with a thin slice of butter and sprinkle over some fresh rosemary sprigs.
Place the potatoes in the oven and roast for 40 minutes til crispy and golden brown.
- Add the potatoes to cold water for boiling. If you add the straight to boiling water, they won't cook through evenly.
- The boiled potatoes should be tender, but don't overcook them or they can become dry.
- Don't go too crazy with the potato masher when you crush them. Press down firmly once and flatten them evenly, you don't want to end up with mashed potatoes!
- For best results, roast the potatoes in a fully preheated oven.
- For a stronger garlic flavor, you can mince the garlic and sprinkle over the tops of the potatoes before roasting rather than crushing and adding whole.
Calories: 416kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 981mg | Fiber: 5g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 47mg | Calcium: 40mg | Iron: 2mg