Crispy Smashed Potatoes with Rusty Bus EVOO & Herb & Garlic Salt

Golden, crispy smashed potatoes roasted with Rusty Bus Extra Virgin Olive Oil and finished with our Herb & Garlic Salt — the perfect side dish.

Ingredients (serves 4):

  • 1kg baby potatoes

  • 4 tbsp Rusty Bus Extra Virgin Olive Oil

  • 1 tbsp Gilmore Valley Grove Herb & Garlic Salt

  • 1 tsp fresh rosemary or thyme, chopped (optional)

  • Extra Rusty Bus EVOO, to drizzle before serving

Method:

  1. Preheat the oven to 220°C.

  2. Boil the baby potatoes in salted water for 15–20 minutes, or until just tender.

  3. Drain well, then place the potatoes on a lined baking tray.

  4. Gently smash each potato with the back of a glass or potato masher until slightly flattened.

  5. Drizzle generously with Rusty Bus EVOO and sprinkle with Herb & Garlic Salt.

  6. Add rosemary or thyme if using, then roast for 30–40 minutes, turning once, until golden and crispy.

  7. Remove from the oven and finish with another drizzle of fresh Rusty Bus EVOO before serving.

  8. Serve immediately as a side dish with roast meats, grilled vegetables, or simply on their own with your favourite dipping sauce.

Tip: For extra crunch, let the potatoes steam dry for a few minutes after draining before smashing and roasting.