Ingredients
Scale
- 1.5 kg baby white potatoes
- 1 head garlic
- 100 g Westgold unsalted butter
- 2 tablespoon olive oil
- salt and pepper
- parsley, finely diced
Instructions
- Preheat the oven to 200 degrees celsius.
- Cut the top off the head of the garlic and place into a small oven proof pot with a lid or into a sheet of alfoil. Drizzle with olive oil and season with a pinch of salt and pepper. Cover and bake for 1 hour. Allow to slightly cool and squeeze the garlic cloves out of their skin. Set to the side.
- Place the potatoes into a large pot and cover with heavily salted cold water. On a high heat, cook for 30 minutes or until they are tender enough for a skewer to be poked through the middle. Start your timer as soon as you place the potatoes onto the stove and not when the water is brought to a boil.
- Drain the potatoes into a colander and place into the fridge to allow for all the moisture to evaporate. Alternatively, you can pat them dry with a paper towel but it’s extremely important they are dry and there is no remaining moisture.
- In a deep dish tray on a low heat, combine the butter and olive oil and cook until melted. Add the roasted garlic and a pinch of salt and pepper and cook for 2 minutes or until all ingredients are well combined. Take off the heat and toss the potatoes through the butter sauce.
- Line two baking trays with baking paper and evenly distribute the potatoes across them, leaving lots of space around each potato. Using a glass or potato masher, press down onto the potatoes while still keeping them intact. Depending on your preference, you can smash them quite thin which will give you a crisper potato or smash them only slightly that will result in a fluffier inside. Both are delicious!
- Drizzle the potatoes with the remaining butter sauce and bake for 30 – 35 minutes at 200 degrees celsius or until the potatoes are golden and crispy.
- Sprinkle with some flakey sea salt and finely chopped parsley and serve immediately.