This recipe adds an extra flavour packed and crispy texture to your regular potato dish.
- 2 tbsp of Butter
- 4 cups of Chicken broth
- 1 tbsp dried Oregano
- 1 tsp dried Dill
- 1 Lemon
- 6 Red Potatoes
- 4 Garlic cloves
- Olive Lemon Flavoured Olive Oil
Step 1: Boil Potatoes
Wash/scrub your potatoes – clean well because we cook with the skin on. Quarter cut your potatoes and remove any rotten/over ripe pieces of the potato and add to the pot.
Dice up the lemon into half inch pieces – remove as many seeds as possible. Add to the pot.
Dice the 4 garlic cloves – quarter inch pieces – not a fine chop. Add to the pot.
Add chicken broth, oregano, dill and butter, stir. Boil potatoes until they are cooked.
Step 2: Let’s Get Smashy
Pre-heat your oven to medium-high heat (about 200°C | 400°F). If you have convection on your oven, use this setting. Spray a baking sheet with vegetable oil. Arrange potatoes onto the sheet and use the bottom of a coffee cup to press down the potato to flatten the potato.
Remove the pieces of garlic from the pot and place on top of the individual smashed potatoes. Spread garlic on top of potatoes.
Lightly drizzle Olive Lemon Flavoured Olive Oil on the smashed potatoes and sprinkle with salt and pepper.
Bake for 20 minutes until top of potatoes are brown, edges are dark brown.