Try this trick to get your potatoes crispy every time

Jul 23, 2021
The perfect potatoes are here! Source: Instagram/ @laurafordnutrition

With half the country in lockdown, and the situation only worsening, we’re all in need of a little “pick me up”, and this simple recipe for the perfect buttery potatoes will give you exactly the ‘carby’ goodness you need.

We love a good trick to make our lives easier, or a little better, and that’s exactly what Melbourne nutritionist has done by sharing her secret for the perfect crispy potatoes. Better yet, it’s incredibly easy!

Nutritionist Laura Ford shared the recipe for smashed potatoes with rosemary and garlic on her Instagram on Thursday. “Smashed potatoes with rosemary and garlic. So crispy and crunchy, and the ultimate lockdown cure,” she captioned the mouthwatering picture.


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A post shared by Laura Ford ???? (@laurafordnutrition)

To get your own delicious potatoes at home you’ll need;

  • 3kg baby chat potatoes, washed with skin on
  • ¼ tsp salt
  • 50g butter (or vegan butter)
  • ¼ cup rosemary & garlic flavoured olive oil
  • 6 cloves of garlic, chopped (you can use more or less)
  • 2 sprigs rosemary, chopped
  • 1-2 tsp stock powder (you can use salt if you wish, just use a bit less)
  • Generous sprinkle of all-purpose mix
  • Pepper to taste

The simple process is like most roast potatoes, and starts by boiling the spuds (she recommends baby chat) in saltwater for 10-12 minutes or until the potatoes start to soften.

Next, drain them and allow them to sit while you preheat the oven to 200C and place the butter and oil onto a roasting pan, and then the pan into the oven to melt the butter. Once the butter has melted add the potatoes, garlic, herbs, spices, salt and pepper and give everything a good stir to coat everything well.

Cook the potatoes for 50-60 minutes or until you notice them getting nice and crispy. The nutritionist warns this may take more or less time so keep an eye on how they’re going.

Now, for the secret!

Ford says once the outsides have gotten brown and crispy, remove the potatoes from the oven and squash each one down until “the fluffy interior is exposed”, then pop them back in the oven for 20-30 minutes for “maximum crispiness”.

The buttery, crispy spuds have already gained attention on social media, with people commenting on just how delicious and easy the recipe is. “These are too perfect,” one wrote. While another who tried and tested the recipe wrote, “Omg (oh my god) I made these the other day, literally the best.”

What's your secret to crispy potatoes?

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