zesty smashed potatoes.

Dietary: Vegan, gluten free, nut free
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4 people

Ingredients: 
10-15 small potatoes of your choice, we used a combination of red and white 
2 tablespoons good quality olive oil
1 large lemon, zested & then juiced 
½ cup fresh oregano leaves
½ cup fresh rosemary 
Sprinkle of Lake Deborah Salt to your liking

Method 
Preheat an oven to 180 degrees fan bake. 
Bring to a boil in a medium to large saucepan filled with water. When boiling add a pinch of Lake Deborah salt and stir. Carefully add the potatoes to the saucepan and reduce the heat down to a medium heat for approximately 15 minutes or until the potatoes are tender. 
Remove the potatoes from the saucepan and drain away the water. 
Transfer the potatoes onto a large oven tray and use a potato masher to press them down into smashed potatoes.
Drizzle with olive oil, a good sprinkle of Lake Deborah Salt, lemon zest & herbs. Roast in the oven for approximately 15 minutes or until golden and crispy. 
Remove the smashed potatoes from the oven and serve with fresh lemon for an extra lemon zest hit.