For best results, use small potatoes, around the size of a golf ball.
You need a large baking surface to accommodate all the potatoes while leaving a little breathing room around each other. If necessary, use more than one pan.
Preparation time 5 min
Cooking time 55 min
This recipe keeps for 5 days
Ingredients (2 servings)
To bake
- 2 tbsp Grapeseed oil
- 1 tsp Rosemary, dried
- 1 tsp Salt
To boil
- 600 g Potatoes, raw (small)
- 1 tbsp Baking soda
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Instructions
- To prepare the potatoes, scrub them clean and rinse under running water. Place the potatoes in a large pot.
- Fill the pot with water, until the potatoes are fully submerged and covered by 3 cm (1 inch) of water. Add salt and baking soda to the pot (the baking soda helps crisp the skin). Bring the potatoes to a boil over medium-high heat and continue cooking until they are easily pierced through by a fork, around 20 to 30 minutes, depending on the size of the potatoes.
- Meanwhile, preheat the oven to 230C (445F). Drizzle 1 tablespoon of oil over a large, rimmed baking sheet (or a non-stick baking pan). Brush the oil so it’s evenly distributed over the sheet (if you are preparing a large batch, you may need to prepare more than one sheet).
- When the potatoes are done, drain them and let them cool for 5 minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to a height of 1.5 cm (1/2 inch).
- Drizzle the remaining oil over the smashed potatoes, sprinkle with salt and rosemary.
- Bake until the potatoes are nice and golden on the edges, around 25 minutes. Serve hot and enjoy!
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How to store
The potatoes can be stored in the refrigerator, covered, up to 5 days. To reheat, bake them in the oven at 230C (445F) until warm.
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Nutrition
One serving contains 353 calories, 6 grams of protein, 14 grams of fat, and 53 grams of carbohydrates.
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