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
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Prep:20 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 179
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fat 8g
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saturates 1g
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carbs 23g
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sugars 0g
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fibre 3g
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protein 3g
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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
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.
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.
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.
Cook for 15-20 mins, turning halfway, until crisp and golden. Remove from the tray and serve.