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Smashed rosemary potatoes

Smashed rosemary potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal239
fat6g
saturates1g
carbs43g
sugars2g
fibre3g
protein5g
low insalt0.04g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2011

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A star rating of 5 out of 5.6 ratings
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