Place the baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to the boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.
While the potatoes are boiling, prepare the rosemary garlic butter. In a medium bowl add rosemary, butter, olive oil, garlic, lemon zest and season with salt and pepper.
Add the potatoes to a baking tray and with a spatula or the bottom of a mug press down on each potato to 'smash' them. You want them to be smashed but still intact. (Potatoes should have ½ a cm between itself and it’s neighbour to ensure ultimate crisping)
Drizzle over the rosemary garlic butter.
Roast for 35 - 40 minute or until crispy (do not flip during this time).
Serve straight out the oven!
Hey there, like what you see? Subscribe to our newsletter.
Thank you! Your are now subscribed.
Oops! Something went wrong while submitting the form.