Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
4 tbsp Olive Oil
1 tbsp + 1 tsp (20ml) NON-CONCENTRATED* or 1 tsp (5ml) CONCENTRATED Smoked Flavours European Beech liquid smoke
Salt To Taste
Black Pepper To Taste
Rosemary & Thyme (or Other Herbs Of Choice) To Taste
*Our new less concentrated formulation, ideal for home cooking.
Directions
Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 15-20 minutes or until tender. Drain in a colander.
Mix the olive oil & liquid smoke until well combined
Place the potatoes on a greased baking sheet and with a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with olive oil mixture.
Sprinkle potatoes with salt, fresh ground black pepper and fresh chopped rosemary & Thyme
Bake in a 225C oven for 20-25 minutes until golden brown.
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