Today’s rosemary 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)
- celery and celeriac
- tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia nuts)
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
- 1kg baby potatoes
- 1 1/2 Tbs olive oil
- 3 cloves garlic
- 2 tsp dried rosemary
- salt & pepper to taste
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.
For an extra seasonal touch decorate with festive cupcake picks. I made these pretty snowflake picks with stickers and plastic cocktail sticks – super simple and very cute!
Gin Brined Chicken or Turkey from Le Coin de Mel
Roast Carrot & Cumin Dip with Breadsticks from The Free From Fairy
Cranberry Crumble Bars from The Intolerant Gourmand
Tear ‘n’ Share Christmas Tree from Free From Farmhouse
Bite-Sized Courgettes in Blankets from Paleo Crust
Chilli Lime Chicken Skewers from Cherished by Me
Gingerbread Ice Cream from My Fussy Eater
Free From Chocolate Mousse from Mummy Tries
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?