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Potatoes don't have to be boiled, baked, and boring - these simple tricks will transform your tasty potatoes!

Smashed Parmesan and Herb Potatoes


1lb baby potatoes

1 pinch of salt

3 cloves minced garlic

1 tbsp thyme/parsley

60g grated Parmesan 

Melted butter or vegetable oil


  1. Preheat the oven to 220°. Boil potatoes whole until tender.
  2. Drain potatoes, toss them with oil, herbs, and salt.
  3. Place onto lined baking tray, squish the potatoes with a fork or glass slightly until flat.
  4. Sprinkle with salt, pepper, and Parmesan. Bake for around 25 minutes or until golden.


Healthy Sweet Potato Hash

Perfect for a Sunday brunch or midweek lunch. Ideal for meal prepping.


3 large sweet potatoes, peeled and chopped

2 red peppers, chopped

1 onion, chopped

3 garlic cloves, minced

3 tbsp olive oil

Salt & pepper, paprika, & rosemary to taste


  1. Preheat the oven to 220°.
  2. On a large baking sheet, toss the veg in the oil and herbs.
  3. Shake halfway through. Bake for around 45 mins.
  4. Portion and serve.



Greek Potato Wedges

A salad with carbs... what's not to love?


For Wedges:

3 large potatoes, slices into wedges

3 tbsp olive oil

Salt, pepper garlic granules, dried oregano

For Dip:

100ml Greek yoghurt

1/2 lemon, juice only

2 tbsp chopped parsley

1 pinch crushed red pepper flakes

For Greek Salad:

60g halved cherry tomatoes

60g sliced and chopped cucumber

60g crumbled Feta cheese


  1. Preheat the oven to 190°. Toss the potatoes in oil and herbs, place on a lined baking tray and bake for 20-25 minutes until crispy.
  2. Combine the ingredients for the dip.
  3. Top the wedges with the salad and serve.


Recipe credit:

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