Bay-scented smashed roast potatoes
- Published: 12 Feb 19
- Updated: 18 Mar 24
These bay-scented roast potatoes are smashed for an even crispier texture and make a wonderful addition to a big Sunday roast.
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Ingredients
- 1kg small waxy potatoes, such as charlotte
- 4 tbsp olive oil
- 6 fresh bay leaves, torn if large
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Line a roasting tin with non-stick baking paper. Put the potatoes in the prepared tin, add 1 tbsp oil, stir well and roast for 30-40 minutes until just tender.
- Remove from the oven and, using a potato masher, gently press down on the potatoes until they’re slightly flattened and broken down. Add the bay leaves and drizzle over the remaining oil. Stir well, then sprinkle with plenty of salt and freshly ground black pepper.
- Return to the oven for a further 20 minutes, then toss well (see Make Ahead) and roast for 10 minutes more or until the potatoes are crisp and golden.
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- Recipe from January 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 281kcals
- Fat
- 11.2g (1.7g saturated)
- Protein
- 4.4g
- Carbohydrates
- 38.3g (3.1g sugars)
- Fibre
- 4.5g
- Salt
- trace
delicious. tips
Remove the potatoes from the oven after tossing them in step 2. Cool, cover with foil and keep at room temperature for up to 12 hours. Return to a hot oven for 10 minutes before serving.
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