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Squashed baby potatoes with rosemary

Squashed baby potatoes with rosemary

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal169
fat5g
saturates1g
carbs30g
sugars2g
fibre2g
protein3g
low insalt0.05g
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Ingredients

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

Rating: 3 out of 5.3 ratings
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