Crispy Garlic Lovers Parmesan Smashed Spuds
I’m sure you don’t need me to show you how to roast spuds, but this is a great way to do them if you want to release some tension and do a hulk smash.
Pro tip… use small potatoes. They cook quicker and crisp better. I only had big ones, but they were still delicious.
Ingredients
- 200 g duck fat
- 1 kg potatoes
- 1 tsp olive oil
- 1 tbsp Season.andko Garlic Lovers
- Salt and pepper
- 2 tbsp parmesan cheese
Instructions
- Fill a saucepan with cold water and add potatoes. Place over high heat and boil for 30-40 minutes, depending on how big your spuds are.
- Meanwhile, preheat your oven to 200’c. Add your duck fat to a roasting pan. And place it in the oven while it preheats.
- Once your potatoes are soft, drain and allow to steam dry, so the hot oil doesn’t splash all over you.
- Once your potatoes are dry, use a potato masher to slightly squish the spuds (I know I said hulk smash, but don’t be too aggressive).
- Cover spuds in olive oil, Garlic lovers seasoning and salt and pepper.
- Place spuds carefully in the oil and roast for 30-40 minutes (depending on your oven and the size of the spuds).
- Flip the spuds over, add the parmesan and place back in the oven for 15-20 minutes or until as gnarly as you like (I like spuds to have a slightly crisp and fluffy centre, but you do you).