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Rosemary and Garlic Infused Squashed Potatoes



200 ml Willow Creek EVVO

1 kg baby potatoes

2 sprigs of rosemary, stripped and the branches discarded

3-5 cloves garlic, peeled

5 strips of fresh lemon peel

1 teaspoon sea salt

Freshly ground black pepper, to taste




Steam the potatoes until tender

Blend the oil, herbs, lemon peel and seasoning

When the potatoes are ready, place them in a bowl and pour the oil and herb infusion over them, shaking them gently to bruise their skins and allow the oil to penetrate, set them aside until they are cool enough to handle.

Heat the oven to 220 C

Place the potatoes on a baking tray and press down on them using your hand or a potato masher to squash them, being careful not to let them break apart.

Once the potatoes have all been squashed brush them with the remaining oil and roast them in the oven for approximately 25 minutes or until they turn golden brown.

I usually flip mine over halfway through cooking to ensure they crisp evenly on both sides.


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