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Nutrition: per serving

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

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.4 out of 5.3 ratings

Xisca64

A star rating of 4 out of 5.

I rate it four stars because is easy and tasty.

Frantic Flapjack

A star rating of 4 out of 5.

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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