Australian Hot Mashed Potatoes
4 servings
45 minutes
Crushed spicy potatoes Australian style is a simple yet incredibly tasty way to prepare potatoes that combines a crispy crust and tender flesh. This recipe is inspired by traditional Australian cuisine, which values the natural flavor of ingredients and their simple yet elegant preparation. Young red potatoes are first boiled until soft, then lightly crushed into appetizing golden potato cakes. Dressed with olive oil, fragrant fresh rosemary, garlic, and parmesan, it gains a rich flavor with spicy notes. This dish pairs perfectly with meat or fresh vegetables and makes a great addition to family dinners or friendly gatherings.
1
Boil the potatoes in enough water for about 12 minutes after boiling, until a fork goes in easily, but do not overcook.
- Young red potatoes: 8 pieces
2
At this time, chop fresh rosemary. Optionally, mince the garlic cloves.
- Fresh rosemary: 1 stem
- Garlic: 2 cloves
3
Preheat the oven to 210 degrees.
4
Drain the water from the pot with potatoes.
5
Line the baking tray with parchment paper. Arrange the potatoes 5-7 cm apart. Gently crush each potato with a masher, turn it 90 degrees, and crush again. In other words, the potatoes will resemble thick pancakes. If the potatoes crumble, no worries, just gather the pieces back together.
- Young red potatoes: 8 pieces
6
Brush with olive oil, sprinkle with coarse salt, freshly ground pepper, and fresh chopped rosemary; optionally add minced garlic and grated Parmesan cheese. If you want the potatoes to have a golden crust on both sides, crush and brush the potatoes, bake for 15 minutes on one side, flip to the second side, then season with oil, spices, and cheese before returning to the oven for another 15 minutes.
- Extra virgin olive oil: 2 tablespoons
- Coarse sea salt: pinch
- Ground allspice: pinch
- Fresh rosemary: 1 stem
- Garlic: 2 cloves
- Grated Parmesan cheese: 2 tablespoons
7
Bake in the oven for 20-25 minutes until golden brown.