Smashed rosemary potatoes

Smashed rosemary potatoes

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(3 ratings)

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Cooking time

Prep: 5 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Serve John Torode's potato side dish with a summer roast for an easy and light Sunday lunch

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
239
protein
5g
carbs
43g
fat
6g
saturates
1g
fibre
3g
sugar
2g
salt
0.04g

Ingredients

  • 1kg small potatoes
  • 2 large rosemary sprigs
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced

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Method

  1. Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
  2. Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.

Recipe from Good Food magazine, June 2011

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Comments

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amyla85's picture
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These were a massive hit at a dinner party, served with slow roast pork, could have used sage instead maybe but I love rosemary so much. Wouldn't change a thing!

jtollit's picture
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Excellent. Just as good as roast potatoes, but far less fat.

robyngf's picture
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These were absolutely delicious. I used garlic, sliced fennel and rosemary and served the potatoes with slow cooked lamb. This is a recipe I will definitely use again.

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