crispy smashed potatoes, recipe below 1 head garlic 1 tbsp olive oil 1kg baby white potatoes 90g butter 2 1/2 tbsp olive oil, extra Salt, to taste 2 tbsp parsley, finely chopped. Preheat oven to 200C. Chop the top off the head of garlic. Place on top of a

crispy smashed potatoes, recipe below 1 head garlic 1 tbsp olive oil 1kg baby white potatoes 90g butter 2 1/2 tbsp olive oil, extra Salt, to taste 2 tbsp parsley, finely chopped. Preheat oven to 200C. Chop the top off the head of garlic. Place on top of a sheet of foil, drizzle with olive oil and sprinkle with salt. Wrap up firmly and bake for 1 hour. Meanwhile, place potatoes in a pot of cold, salted water. Cover and place over medium heat for 30-40 mins until tender. Drain potatoes and place in fridge for 10 mins to evaporate moisture. Place a small saucepan over low to medium heat. Add butter, oil and salt, followed by the garlic. Stir until melted and combined. Place potatoes over 2 trays lined with baking paper. Using a glass, press down on each potato to flatten - go thinner for a more crispy potato (making sure they don’t fall apart). Coat both side s of each potato with the garlic butter mixture. Bake for 40 mins or until golden and crispy. Sprinkle with sea salt flakes and parsley.

Unbalanced

% Daily Values based on a 2,000 calorie diet