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Today'srosemary and garlic crushed potatoes recipe is a really versatile recipe that can be used in so many different situations. A bowl of these super tasty potatoes is as at home on a party buffet table as alongside a roast - there aren't many meals that wouldn't be improved by this simple but delicious side dish!
This recipe is my contribution to a virtual 'free-from' festive buffet that is taking place across a group of fantastic family friendly food blogs this month. We've got together to create an allergy-friendly feast so that nobody has to miss out on joining in with the party this festive season!
We're aiming to show how easy it is to create simple, delicious dishes that just happen to be allergy-friendly too - proving that 'free-from' food doesn't have to be complicated and can be created with easy-to-find every day ingredients.
All of our recipes are free from the top 14 allergens, which are listed as follows;
- cereals containing gluten: wheat, rye, barley, oats (if not gluten-free)
- dairy
- eggs
- soya
- lupin
- sesame
- celery and celeriac
- sulphites
- mustard
- fish
- tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia nuts)
- peanuts
- molluscs
- crustaceans
You'll find links to all the other recipes in our #FreeFromChristmas collection at the end of this post - be sure to check them out too!
Rosemary & Garlic Crushed Potatoes
Ingredients:
- 1kg baby potatoes
- 1 ½ tbs olive oil
- 3 cloves garlic
- 2 tsp dried rosemary
- salt & pepper to taste
Method:
Preheat the oven to 200°C (Gas mark 6/390°F).
Wash and gently scrub the potatoes.
Bring a large saucepanof water to the boil, then add the potatoes. Bring it back to the boil, then boil for 10 minutes.
Whilst the potatoes are boiling, peel and finely chop the garlic.
After 10 minutes, drain the potatoes well - the dryer the better.
Tip the potatoes into a roasting tin. Using a potato masher, gently crush the potatoes -enough to make them split slightly whilst still holding their shape.
Drizzle over the the olive oil, thensprinkle over the garlic and rosemary. Try to get as much of the rosemary and garlic in the cracks of the potatoes as possible to ensure maximum flavour.
Roast the potatoes for 20-25 minutes until cooked through, golden brown and crispy.
Season with plenty of salt and pepper, then tip into a bowl and serve immediately.
For an extra seasonal touch decorate with festive cupcake picks. I made these pretty snowflake picks with stickers and plastic co*cktail sticks - super simple and very cute!
For more allergy friendlyrecipes, check out the other recipes in our #FreeFromChristmasbuffet below:
Gin Brined Chicken or Turkeyfrom Le Coin de Mel
Roast Carrot & Cumin Dip with Breadsticks from The Free From Fairy
Cranberry Crumble BarsfromThe Intolerant Gourmand
Tear ‘n’ Share Christmas Tree from Free From Farmhouse
Chilli Lime Chicken Skewers from Cherished by Me
Gingerbread Ice Cream from My Fussy Eater
Healthy Free From Chocolate Brownies from Le Coin de Mel
Free From Twix Cookies from The Free From Fairy
Do you have any great tips or recipes for free-from party food?
Grace
Print Recipe
5 from 1 vote
Rosemary & Garlic Crushed Potatoes
Rosemary and Garlic Crushed Potatoes recipe - gorgeous easy party food idea and the perfect side dish for a roast too.
Prep Time5 minutes mins
Cook Time40 minutes mins
0 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: British, Vegetarian
Servings: 4 people
Author: Grace
Ingredients
- 1 kg baby potatoes
- 1 ½ tbs olive oil
- 3 cloves garlic
- 2 tsp dried rosemary
- salt & pepper to taste
Instructions
Preheat the oven to 200°C (Gas mark 6/390°F).
Wash and gently scrub the potatoes.
Bring a large saucepan of water to the boil, then add the potatoes. Bring it back to the boil, then boil for 10 minutes.
Whilst the potatoes are boiling, peel and finely chop the garlic.
After 10 minutes, drain the potatoes well – the dryer the better.
Tip the potatoes into a roasting tin. Using a potato masher, gently crush the potatoes – enough to make them split slightly whilst still holding their shape.
Drizzle over the the olive oil, then sprinkle over the garlic and rosemary. Try to get as much of the rosemary and garlic in the cracks of the potatoes as possible to ensure maximum flavour.
Roast the potatoes for 20-25 minutes until cooked through, golden brown and crispy.
Season with plenty of salt and pepper, then tip into a bowl and serve immediately.
I hope you will want to try this simple but delicious recipe, please save this post to Pinterest if you do! For more fun party food ideas and recipes that kids will love,check out theParty Food Recipessectionhere on the Eats Amazing blog or pop over and follow myParty Food for KidsPinterest board for recipe inspiration all the year around!
