Squashed baby potatoes with rosemary

Squashed baby potatoes with rosemary

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

Lighter than your average roastie, these roasted new potatoes make a healthy addition to your Christmas plate

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
169
protein
3g
carbs
30g
fat
5g
saturates
1g
fibre
2g
sugar
2g
salt
0.05g

Ingredients

  • 1½ kg unpeeled salad or new potatoes - you want about 40
  • 3 tbsp olive oil
  • lots of little rosemary sprigs

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Method

Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.

Recipe from Good Food magazine, December 2010

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Comments

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sapastanaga's picture
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I rate it four stars because is easy and tasty.

Frantic Flapjack's picture
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I didn't see the point of squashing the potatoes and putting a sprig of rosemary into each potato seemed too time consuming. I cooked as above but laid a few large sprigs of rosemary on top of the potatoes instead. They still tasted really good.

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