Squashed baby potatoes with rosemary

Squashed baby potatoes with rosemary

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(3 ratings)

Prep: 15 mins Cook: 1 hr


Serves 8
Lighter than your average roastie, these roasted new potatoes make a healthy addition to your Christmas plate

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal169
  • fat5g
  • saturates1g
  • carbs30g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.05g


  • 1½ kg unpeeled salad or new potatoes - you want about 40
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 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…

  • lots of little rosemary sprigs



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


  1. 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.

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Comments, questions and tips

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7th Jul, 2011
I rate it four stars because is easy and tasty.
Frantic Flapjack
6th Jan, 2011
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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