Smashed mini jackets served in a baking tray

Smashed mini jackets

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(3 ratings)

Prep: 5 mins Cook: 1 hr, 15 mins

Easy

Serves 4-6

Serve these smashed mini jacket potatoes with our creamy chicken stew for a crowd-pleasing dinner. The dish also works well for a family New Year's Eve feast

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving (6)

  • kcal162
  • fat8g
  • saturates1g
  • carbs20g
  • sugars1g
  • fibre2g
  • protein2g
  • salt0g

Ingredients

  • 12 small (not baby) potatoes, scrubbed
    Potato

    Potato

    po-tate-oh

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

  • 4 garlic cloves, lightly bashed in their skins
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

Method

  1. Heat the oven to 200C/180C fan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and leave to steam-dry.

  2. Arrange the potatoes in a large shallow roasting tin, leaving enough space between each one so they have room to spread once smashed. Using the back of a large spoon or a fish slice, push down on each of the potatoes to make them crack open, then season. Heat the garlic and oil in a small pan and pour it over the potatoes. Roast for 1 hr, turning once, until golden and crisp, and serve with the stew.

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