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Cheesy Garlic Butter Smashed Potatoes


1kg baby agria potatoes
100g Lewis Road Creamery garlic & parsley butter, melted
50g parmesan, finely grated
Finely chopped parsley, to serve


  • 1

    Preheat your oven to 220°C. Bring a large pot of heavily salted water to the boil.

  • 2

    Add potatoes and garlic to pot of boiling water and cook on high heat for about 15 minutes, until potatoes are just tender. Drain well and set aside in the colander to dry for a few minutes. Transfer to a large, lined oven tray.

  • 3

    Using a potato masher or the base of a drinking glass, crush potatoes. Drizzle melted garlic & parsley butter over potatoes and season with salt and pepper. Sprinkle over half of the parmesan. Roast for about 15 minutes, until golden and crispy.

  • 4

    Serve potatoes topped with remaining parmesan and parsley.

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