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    • All Breakfast Dinner Festive favs Guest Recipes Kitchen Essentials Lunch Sweet things Whole30
      Breakfast

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      February 5, 2022

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      Honey & Bacon Sprouts

      December 21, 2021

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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Festive favs

      Honey & Bacon Sprouts

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      Festive favs

      Pimped up Prawn Cocktail

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      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Festive favs

      Christmas Hasselback Potatoes

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      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

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      Nourishing Fir’s Raw Cookie Dough Cups

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      December 5, 2021

      Kitchen Essentials

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      October 27, 2021

      Kitchen Essentials

      Sesame Cauliflower

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Kitchen EssentialsWhole30

Smashed Garlic Spuds

written by thewonkyspatula August 29, 2018
Smashed Garlic Spuds

I love potatoes, literally love them, especially baby potatoes in the summer time! I’ve spoken before on my Instagram Stories about how I steam them in the microwave for a speedy mid-week meal, however when I have a little more time I like to be a bit adventurous – and as a result I am sharing these delicious Smashed Garlic Spuds.

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

 

Smashed Garlic Spuds

Print This
Serves: 4 Prep Time: 5 Minutes Cooking Time: 40 Minutes

Ingredients

  • 1kg of Baby Potatoes
  • 10-12 Cloves of Garlic
  • 1-2 Tablespoons of Olive Oil
  • 1/2 tbsp Italian herbs
  • Sea Salt & cracked black pepper
  • Fresh parsley to garnish
  • 1-2 tbsp Ghee

Instructions

  1. Preheat your oven to 200°c/390°f.
  2. Grease  a roasting tray with olive oil and set aside before steaming the baby potatoes for about 10-12 minutes, until they begin to soften.
  3. Place the potatoes onto the roasting tray and use a fork to smash them.
  4. Add the garlic to the tray along with another drizzle of oil before sprinkling generously with salt & pepper along with the Italian herbs.
  5. Bake in the oven for about 15-20 minutes, until golden.
  6. Once cooked to your liking, remove from the oven, baste with a generous helping of ghee, switch your oven to the grill/broiler setting and place back in the oven for 2-3 minutes until crispy, serve and enjoy!- I adore squeezing the garlic cloves out of their skin and eating as is, they are divine!
Smashed Garlic Spuds was last modified: August 29th, 2018 by thewonkyspatula
Smashed Garlic Spuds was last modified: August 29th, 2018 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • National Fried Chicken Day… it has to be Boneless Bites in the Air Fryer smothered in hot sauce Link to the deets in my stories… you’ll be making these for life #fact #thewonkyspatula
  • Total non-recipe recipe! I make a variation of this at least once a week so thought I’d share. It’s a great side and can be bulked out into a main meal with added sauces, veggies & protein ‍♀️ #thewonkyspatula
  • Feelin’ Hot Hot HOT Boy are you going to love these spicey chicken skewers! I’ve teamed up with @marksandspencerireland to bring you these Red Hot Chicken Skewers. I’ve been a long standing fan of the Oakham Mini Chicken Fillets and now you can enjoy them even more with this savage marinade! 2 x 350g M&S Oakham Mini Chicken Fillets 1/4 cup M&S Extra Hot Chilli Sauce 1/4 cup + Honey 2 heaped tbsp Whole Grain Mustard ¼ tsp Garlic Pinch of coarse salt Method: 1. In a large bowl combine hot sauce, mustard, garlic & honey. 2. Add the chicken
  • IYKYK - Slow cookers are elite #fact Would you like the full recipes details? ‍♀️s up! #thewonkyspatula
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