Crispy buttery rosemary and garlic smashed potatoes by laurafordnutrition 🥔 Tag someone below.
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3kg baby chat potatoes, washed with skin on
1 tsp salt
50g vegan butter
¼ cup rosemary & garlic flavoured olive oil (you can use regular evoo if you don’t have this)
6 cloves of garlic, chopped (you can use more or less, honestly I often use more)
2 sprigs rosemary, chopped
1-2 tsp stock powder (you can use salt if you wish, just use a bit less)
Generous sprinkle of mingleseasoning all purpose mix
Pepper to taste
1. Place the potatoes in a pot and add the 1 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.
2. Preheat the oven to 200C 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.
3. 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.