They’re garlicky, buttery, crispy and simply yummy. If you gave me a bathtub full of them, I’d want to drown in it. Had them last night again and here’s how:
500g small, round potatoes
2-3 tbsp. butter
2-3 tbsp. olive oil
2-3 big cloves of garlic, minced
Dried rosemary to taste
Salt & pepper to taste
Preheat your oven to 200 °C.
Peel Potatoes and, if necessary, cut into equal sized, smashable pieces. Cook them until just before done (around 10-15 min.). Drain them and return them to your pot. Then – IMPORTANT – with closed lid, shake the pot 2-3 times to make the potatoes frazzle a little. This is what makes them crispy later in the oven.
Melt the butter in small pot on low heat and add garlic, salt and pepper and a generous amount of dried rosemary. Let cook on low heat for about 5 minutes to combine all the flavours.
Distribute the potatoes on a baking sheet in one single layer, smash them carefully and pour over the melted butter mix. Additionally, drizzle everything with olive oil. Bake them 10-15 minutes until golden brown, crispy on the surface and soft inside.