Squashed Potatoes with Rosemary & Garlic ~ Oil-Free

These oil-free roasted potatoes with rosemary and garlic are a delicious and easy side dish that will be a hit with any crowd.

The potatoes are roasted in garlic and rosemary, giving them a fantastic flavour and aroma.

The garlic adds a lot of flavour to the potatoes, while the rosemary gives them a fresh taste. They taste amazing on their own but can also be served with any number of different dishes, from soups and salads to roast dinners. They are especially delicious alongside my favourite oil-free slaw recipe. This is one of my favourite side dishes!

Potatoes are incredibly versatile, which makes them a great ingredient to have in your cooking arsenal. They can be used in a variety of ways to make everything from appetizers to main courses. One of the tastiest ways to enjoy potatoes is by roasting them in the oven with garlic and rosemary.

Preparing potatoes oil-free has a number of benefits, including making it healthier and reducing the amount of fat that you consume per serving. You can eat these potatoes and feel confident that you are eating a healthy meal that is low in fat and calories.

How To Make Squashed Potatoes

As you'll notice from the recipe below, these potatoes are flavored with rosemary and garlic for a delicious flavour that is sure to please.

When preparing this recipe, I like to use a red potato variety that is boiled or steamed prior to being squashed and roasted in the oven. This will help to ensure the potatoes cook evenly and become nice and crispy on the outside while remaining soft and tender on the inside. 

This recipe is made oil-free so it is suitable to accommodate a whole foods or low-fat diet for those that require low saturated fats to manage a health issue or those looking to reduce body weight.

I guess you're now wondering how easy is it to make squashed potatoes with rosemary garlic?! In a word: Very easy. Here's how you make them...

First, wash the potatoes and add them to a large pot and bring to the boil. Cook the potatoes until they are fork tender. This should take about 20-25 minutes. Once cooked, drain the potatoes and add them to a prepared baking sheet, I line mine with a silicone baking mat.

Score an X into each of the potatoes, this allows you to squash them evenly, I used a square piece of parchment paper then a flat bottomed glass over the top and applied just enough pressure to squash them as needed.

I then added garlic and rosemary which I pounded together in my pestle and mortar to each potato and baked at 180 degrees for about 30 minutes, or until the potatoes are golden brown. Remove from oven and sprinkle with additional rosemary and a pinch of salt. Serve and enjoy!

Squashed Potatoes with Rosemary & Garlic Oil-Free Recipe

These delicious potatoes are loaded with flavor and make a great accompaniment to just about any main dish. They also make an amazing side dish to serve at a dinner party, or a gathering with friends. Make some today and your family and friends are sure to love these flavourful potatoes! 

INGREDIENTS

• 6-8 small/medium-sized russet potatoes
• 4 cloves garlic
• 1 tsp sea salt
• 4 sprigs of fresh rosemary, can use dried
  

METHOD

1. In a large saucepan, add enough water to cover the potatoes and bring to a simmering boil. Boil the potatoes whole until you can pierce a knife through them easily, this should take around 20-25 minutes.
2. Whilst the potatoes are boiling, in a pestle and mortar pound the garlic cloves into a paste, add in the salt and the leaves of the rosemary, leaving out the woody stems. Pound and grind them into a thick paste. set aside.
3. Pre-heat oven to 180c/350F/gas mark 4. Then line a large baking sheet with baking paper or a silicone baking sheet. Add the boiled potatoes. Carefully score an X on each of the potatoes, be careful not to cut them all the way through. This ensure they squash nicely.
4. Next take a square of baking paper and place it over each potato, and with the flat bottom of a glass squash the potato slowly until its flattened.
5. Then, with a small spoon, add the rosemary paste to each of the potatoes spreading it around them slightly.
6. Bake the squashed potatoes until crispy, this takes around 30-40 minutes.

Serve hot with anything you like from plant-based roasts, salads, soups, or as a side dish!

Thanks for reading!

I hope you enjoyed this blog, and will join me again for the next one! 

For delicious recipes be sure to regularly check my website blog where I post plenty of tasty vegan recipes! 

Rose Wyles - The Vegan Nutritionist

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