Ingredients
2kg medium-sized chat potatoes, unpeeled
²⁄³ cup classic extra virgin olive oil
Sea-salt flakes, to season
12 cloves garlic, unpeeled, smashed
1 Tbsp finely chopped rosemary
1 Tbsp finely chopped thyme
10g parmesan, finely grated
HERB OIL
1 Tbsp finely chopped chives
1 Tbsp finely chopped flat-leaf parsley leaves
¼ cup classic extra virgin olive oil
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Put potatoes in a large saucepan of salted water over a high heat. Bring to the boil. Reduce heat to medium and cook for 8 minutes or until just tender.
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Drain potatoes into a colander then transfer to a chopping board. Set aside for 5 minutes to cool slightly.
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Meanwhile, pour Extra Virgin Olive Oil into two 30 x 20cm oven trays. Put trays in oven for 3 minutes or until Extra Virgin Olive Oil is very hot.
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When potatoes are cool enough to handle, use the back of an egg flip or the base of a heavy glass to squash potatoes.
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Carefully transfer smashed potatoes to hot Extra Virgin Olive Oil in trays. Season with salt and scatter with garlic, rosemary and thyme. Roast for 20 minutes. Turn then roast for a further 20 minutes.
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Remove trays from oven and scatter parmesan over smashed potatoes. Return to oven for another 10 minutes or until potatoes are golden.
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Meanwhile, to make herb oil, combine all ingredients in a small bowl. Season.
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Drizzle herb oil over smashed potatoes and serve immediately.