Smashed Potatoes with Glacier Rebel

Written By Abbey Specialty Foods

Ingredients 

  • 2 lbs. of small potatoes

  • 1 cup of Glacier Rebel

  • 7 tbsp. of hay-milk butter

  • 3 cloves of garlic

  • 3 stalks of rosemary

  • Salt & pepper

Wash the potatoes and boil them with their skin on in salted water for about 20 minutes. Preheat the oven to 400 degrees and line a baking tray with baking paper. Place the boiled potatoes with their skins on the tray and flatten them with a potato masher or you can use a cup. The thinner you press the crispier the potatoes with be. Cut the garlic cloves into think slices, pluck the rosemary, and chop finely. Melt the butter in a small saucepan and briefly fry the garlic and rosemary in it. Pour the melted butter over the potatoes, then dribble the olive oil evenly on them. Grate the Glacier Rebel and pour over the potatoes. Now bake in the oven for about 25 minutes until they are golden brown and crispy.

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