Smashed rosemary potatoes

Smashed rosemary potatoes

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(3 ratings)

Prep: 5 mins Cook: 50 mins


Serves 4
Serve John Torode's potato side dish with a summer roast for an easy and light Sunday lunch

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal239
  • fat6g
  • saturates1g
  • carbs43g
  • sugars2g
  • fibre3g
  • protein5g
  • salt0.04g
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  • 1kg small potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 large rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, sliced


  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.

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Comments (4)

amyla85's picture

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

Excellent. Just as good as roast potatoes, but far less fat.

robyngf's picture

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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