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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal137
  • fat6g
  • saturates1g
  • carbs20g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.03g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (64)

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Overall rating

A star rating of 4.6 out of 5.90 ratings

kpblau02008

Not a very practical technique. Potatoes are invariably of varying size and therefore each potato cooks to a varying degree in the boiling water. When I tried to "crush" the potatoes "lightly," many of them simply collapsed and broke up. The better technique, I think, is to simply cut the…

jenvironmental97119

question

Rather than baking, can these be grilled on a bbq? If so, how hot should the grill be, and for how long (I have roasted them before, but it's supposed to be very hot where I live, and I am a novice barbecuer)?

Che Guevaraa avatar

Che Guevaraa

Gorgeous and simple idea for new potatoes. I loved it.

christineflower106mPrN0zB_

Like many other reviewers, I loved this recipe. Substituted panchetta with streaky bacon and shallots with half a brown onion for a great result.

InflatedWalrus

The idea to boil potatoes before roasting is brilliant! They are [almost] fully cooked and roasting is needed just for the flavour.

Crushing helps the spices to penetrate better: I used paprika and rosemary.

I prefer steam cooking to boiling however: steamed in electric steamer for 20 minutes,…

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