Crispy Butter & Garlic Confit Smashed Potatoes

Crispy Butter & Garlic Confit Potatoes - a highly requested family favourite!

INGREDIENTS

You’ll need:
_1.5 kg baby white potatoes - cocktail or baby red potatoes, make sure to keep the skin for extra crunch
_garlic confit (recipe on our last reel)
_100g butter
_Phileos of Sparta extra virgin olive oil @oleaofmonemvasia
_salt and pepper
_rosemary

Method:
_Preheat the oven to 200 degrees celsius. 
_Place the potatoes into a large pot and cover with heavily salted cold water. On high heat, cook for 30 minutes or until they are soft enough 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 and pat them dry with a paper towel - it’s crucial they are dry and there is no remaining moisture!


_In a saucepan on low heat, combine the butter garlic confit and olive oil and cook until melted. Add 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. You can cut a tiny cross in the top to split the skin and make it easier to smash evenly. Depending on your preference, you can smash them really thin which will give you a crisper potato or smash them a little which will result in a fluffier inside. Both are so good! 

_Drizzle the potatoes with the remaining butter sauce and rosemary and bake for 30 - 35 minutes at 200 degrees celsius or until the potatoes are golden and crispy. 


_Spinkle with flakey sea salt and serve!