garlic-and-herb-butter-smashed-potatoes-recipes

Garlic and Herb Butter Smashed Potatoes Recipes

No Christmas meal is ever complete without a side of potatoes. Whether it be a mash or something more exotic, well this particular recipe falls in the latter category. Preparing it however couldn’t be simpler, as you will soon see.

Yields1 Serving
Ingredients: For the potatoes
 1.50 kg Baby potatoes, washed
 2 tbsp Dolce Vita 100% Italian Extra Virgin Olive Oil
 40 g (1/2 CUP) Roussas Feta Cheese
Ingredients: Garlic and herb butter
 100 g Butter, chopped, at room temperature
 2 qts Garlic cloves, crushed
 1 qt Lemon, rind finely grated
 2 tbsp Chopped fresh continental parsley
 ¼ cup Chopped fresh chives
Preparation
1

1. Preheat the oven to 200C/180C. Line 2 large baking trays with baking paper.

2. Place potatoes in a large saucepan and cover with cold water. Season with salt. Bring to a boil over high heat. Boil for 10 minutes or until just tender. Drain. Set aside in a colander to cool.

3. For the garlic and herb butter, place the butter, garlic, lemon rind, parsley and 2 tbsp chives in a bowl. Season. Stir to combine.

4. Divide the potatoes among the prepared trays. Use the palm of your hand to squash slightly. Drizzle with oil and sprinkle with parmesan. Season. Roast for 30 minutes or until golden.

5. Top potatoes with butter mixture. Roast for a further 15-20 minutes or until golden and crisp. Sprinkle with the remaining 1 tbsp chives.

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Ingredients

Ingredients: For the potatoes
 1.50 kg Baby potatoes, washed
 2 tbsp Dolce Vita 100% Italian Extra Virgin Olive Oil
 40 g (1/2 CUP) Roussas Feta Cheese
Ingredients: Garlic and herb butter
 100 g Butter, chopped, at room temperature
 2 qts Garlic cloves, crushed
 1 qt Lemon, rind finely grated
 2 tbsp Chopped fresh continental parsley
 ¼ cup Chopped fresh chives

Directions

Preparation
1

1. Preheat the oven to 200C/180C. Line 2 large baking trays with baking paper.

2. Place potatoes in a large saucepan and cover with cold water. Season with salt. Bring to a boil over high heat. Boil for 10 minutes or until just tender. Drain. Set aside in a colander to cool.

3. For the garlic and herb butter, place the butter, garlic, lemon rind, parsley and 2 tbsp chives in a bowl. Season. Stir to combine.

4. Divide the potatoes among the prepared trays. Use the palm of your hand to squash slightly. Drizzle with oil and sprinkle with parmesan. Season. Roast for 30 minutes or until golden.

5. Top potatoes with butter mixture. Roast for a further 15-20 minutes or until golden and crisp. Sprinkle with the remaining 1 tbsp chives.

Garlic and Herb Butter Smashed Potatoes Recipes

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