Ironclad Crunchy Herby Roast Spuds

Smashed boiled potatoes in a pan with herbs

Serves 6

This super simple way of cooking the crunchiest yummiest roast potatoes ever will become a GO TO in your family. Truly. You’ll make it once and everyone will be begging you to make them again, and again! 


6 large Agria potatoes, unpeeled and whole. 
6 T extra virgin olive oil
10 bay leaves
Lots of fresh rosemary
Lots of salt and pepper


Turn the oven on to 220°C and slide your Legacy Pan in to heat up as you boil the spuds.  

Boil the potatoes until just soft and drain. Make sure there is very little water left on the potatoes. 

Remove your Legacy Pan from the oven and drizzle in half the olive oil. 

Tip your steaming hot whole potatoes into the pan and enjoy the sizzle. 

Roughly squash the potatoes with a cup or the edge of a potato masher. Sprinkle liberally with salt and pepper and tuck the herbs in and around the potatoes. 

Drizzle the remaining olive oil over the top of the potatoes and bake for 20 - 25 minutes until sizzling and golden brown. 

Serve straight to the table. Who knew that roasted bay leaves could taste so good! Enjoy.

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