Rosemary smashed potatoes

Rosemary smashed potatoes



1.Fill a large pot with water, add potatoes and stock powder. Boil until tender, drain, rinse under cold water until cool. Place potatoes on a large oven tray lined with baking paper.
2.Cover potatoes with another sheet of baking paper. Using the flat side of a meat mallet or saucepan, smash potatoes until flat (about 1cm thick).
3.Remove top layer of paper and brush tops of potatoes with combined butter and oil. Place a spring of rosemary on each and sprinkle with extra stock powder.
4.Cover with baking paper and oven tray and refrigerate until cold.
5.Heat and oil a frying pan or barbecue. Cook in batches for 2 minutes over high heat on both sides or until golden brown, crispy and warmed through.