Twice Baked Squashed Potatoes



  • 4-5 potatoes
  • olive oil
  • fresh rosemary, chopped
  • coarse salt
  • black pepper


  1. Place baking rack in the upper part of the oven.
  2. Preheat oven to 200°C.
  3. Boil potatoes whole with their skin on.
  4. When they are firm, but soft enough to mash, use a potato masher to squash the potatoes.
  5. Place them on a lined baking tray. Drizzle them with olive oil, and season with plenty of coarse salt and pepper. Sprinkle with freshly chopped rosemary. Bake until golden and crispy – at least 40-50 minutes.

© sharon glass 2012  |  For more recipes: