Rosemary, Chili & Garlic Smashed Potatoes

INFORMATION

Prep Time: 15 minutes (+1 hour marinating) | Cook Time: 35 minutes (oven) / 20 minutes (air fryer) | Serves: 2–3 | Gluten Free

INGREDIENTS

• 8 Pontiac potatoes, peeled and chopped
• Olive oil, for drizzling
• Fresh rosemary sprigs
• 6 garlic cloves, unpeeled
• Salt and black pepper, to taste
• Chili flakes (optional)

METHOD

• Fill a large saucepan with water and bring to a boil. Add a pinch of salt and the chopped potatoes. Boil until tender when pierced with a fork.
• Drain the potatoes in a colander and shake gently to roughen the edges. Set aside for 5 minutes to cool slightly.
• Preheat the oven to 200°C. In a baking tray, drizzle olive oil and add the rosemary sprigs and garlic cloves. Place in the oven for 5 minutes to infuse the oil.
• Remove the tray from the oven and toss in the potatoes, coating them in the rosemary-infused oil. Season generously with salt, black pepper, and chili flakes if desired.
• Roast for 50 minutes, tossing once around the 35-minute mark, until the potatoes are golden and crispy.
• Serve immediately and enjoy fluffy, crispy, flavour-packed potatoes!