Rosemary & thyme smashed potatoes

Smashing these potatoes helps to achieve a really crisp exterior. Flavoured with rosemary, thyme and garlic, this dish will soon become a go-to side

  • Prep:20 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 179
  • fat 8g
  • saturates 1g
  • carbs 23g
  • sugars 0g
  • fibre 3g
  • protein 3g
  • salt 0.1g

Ingredients

  • 1kg small potatoes (such as new potatoes)
  • 3 rosemary sprigs , leaves picked
  • 3 thyme sprigs , leaves picked
  • 2 tsp garlic granules
  • 4 tbsp vegetable oil

Method

  1. Put the potatoes into a pan of cold, salted water. Bring to the boil, then cook for 9-10 mins, or until a knife goes through the centre easily. Drain well and leave to steam-dry in a colander for a few minutes.

  2. Finely chop the rosemary and thyme and mix with the garlic granules in a small bowl. Drizzle in the oil and plenty of salt and pepper.

  3. Heat the air fryer to 200C. Transfer the potatoes to a tray and use the bottom of a glass or ramekin to press down. You want them flattened, but still holding together, so don’t press too firmly. Drizzle them with the herby oil and use a pastry brush to coat them well. Lift into the air fryer so they all fit in a single layer. You may need to do this in batches.

  4. Cook for 15-20 mins, turning halfway, until crisp and golden. Remove from the tray and serve.

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