These tasty and easy-to-make little potatoes are a fantastic side dish or cocktail snack. Make them once and they’ll instantly become part of your repertoire.
I like to keep them simple but you can add whatever toppings you like from caramelized onions to bacon bits or cheese. The choice is yours!
You’ll need:
700g baby potatoes, washed with skin still on
half a stock cube
2 cloves garlic
4 sprigs thyme
2 tbsp olive oil
2 sprigs rosemary
rock salt (I like Himalayan crystal rock salt but the choice is yours)
black pepper
Here’s how:
First throw your baby potatoes into some boiling water with the thyme, stock cube and garlic cloves and boil until they’re cooked but still firm.
Grease a baking tray and arrange the baby potatoes on it about 2cm away from each other. Here’s the fun part Take a potato masher and apply a firm and steady pressure to the potatoes until they are squashed flat (they should be about 1cm thick, no need to make pancakes!)
Put your olive oil and rosemary in a mortar and beat with a pestle. Add the salt and pepper to taste then paint it generously over your potatoes.
Pop them into a hot over (250 degrees Celsius) for 20 to 25 minutes or until crispy on top. If you want to add extra toppings (I love them with mozzarella and pecorino cheese), add them five minutes before the end.
Remove from the oven and voila! Serve with whatever you like or as a cocktail snack. Delicious!
Yours in food
Leigh
