Crushed & Crunchy Rosemary Potatoes
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Crushed & Crunchy Rosemary Potatoes

Pre-cooked potatoes smashed and sprinkled with Royco Sour Cream and Chives Bake and fresh rosemary. Baked until crunchy, these are the perfect side to everything.


Family Friendly


  • 1kg baby potatoes
  • Salt
  • 2 x Royco Sour Cream & Chive Bake
  • 2 Tbsp rosemary leaves
  • Pepper 
  • 100ml olive oil
  • 1 cup mayonnaise
  • 10g chives, chopped
  • 1 lemon juice
  • 1 tsp chilli flakes


  • Place the potatoes in a pot with a generous pinch of salt, and top with water. Place on the stove top and bring to the boil.
  • Simmer until the potatoes are soft and a fork can easily pierce them. Strain the potatoes and allow them to sit until cool. 
  • Preheat the air fryer or oven to 190C.
  • In a bowl, combine the Royco Sour Cream & Chive Bake contents with rosemary leaves and a pinch of salt and pepper.
  • Squash each potato and dress them all with the olive oil. Then add them to a bowl with the seasoning.
  • Toss so that they are all well coated. Spread and even single layer in the air fryer, you will need to cook them in batches.
  • Air fry until golden and crispy, approximately 10-12 minutes. 
  • If you are using the oven, spread them evenly over a baking tray and roast until crispy, approximately 1 hour.
  • Meanwhile, make the dip by mixing the mayonnaise, chives, lemon juice and chilli flakes together. 
  • Serve the crispy potatoes hot with the chive mayonnaise.