Crushed roast potatoes

I remember Sundays, coming home from church, and my gran being in the kitchen making the crispiest yummy roast potatoes. We’d stand in the kitchen and she’d hand them out and it would be like receiving a bite of heaven. Needless to say I still love roast potatoes, I mean who doesn’t? Crisp golden outsides, white fluffy insides…
Give these a bash, perfect as a side, but really good on their own too…

image courtesy of DamnDelicious

Crushed roast potatoes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
  • 8medium roasting potatoes
  • 45ml good-quality olive oil
  • 1tbsp fresh thyme leaves
  • 1tbsp fresh sagechopped
  • Himalayan saltNatural herbs and Spices
  • ground gourmet pepper mixNatural herbs and Spices
Instructions
  1. Pre-heat oven to 200*
  2. Place potatoes in a pot with cold water. Bring to the boil and cook until softened (15 minutes)
  3. Drain and remove
  4. Grease a baking sheet and place the potatoes on the sheet. Using a potato masher press the potatoes until they are smashed and flattened but still whole
  5. Drizzle with the olive oil and then toss with the fresh thyme and sage
  6. Roast for 20 minutes until golden and crisp. Remove from the oven and season with salt and pepper
  7. Serve immediately

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