Roasted smashed garlic and rosemary potatoes

Roasted smashed garlic and rosemary potatoes
  • Serves icon Serves 6
  • Time icon Hands-on 15-20 min, simmering 20 min, oven 35 min

Take your Sunday lunch side dish up a notch – these best ever roast potatoes are golden, crunchy and flavoured with garlic and rosemary.

Nutrition: per serving

Calories
247kcals
Fat
5.8g (0.5g saturated)
Protein
4.5g
Carbohydrates
42g (1.9g sugars)
Fibre
4.3g
Salt
0.4g
Calories
247kcals
Fat
5.8g (0.5g saturated)
Protein
4.5g
Carbohydrates
42g (1.9g sugars)
Fibre
4.3g
Salt
0.4g

Ingredients

  • 1.5kg small or medium Maris Piper potatoes, halved
  • Rapeseed oil
  • 2 crushed garlic cloves
  • 4 sprigs of chopped fresh rosemary 

Method

  1. Put the halved potatoes in a large saucepan, cover with water, bring to the boil and cook for 20 minutes until just tender.
  2. Heat the oven to 200°C/180°C fan/gas 6. Drain the potatoes well and partially crush with a potato masher, leaving them in large chunky pieces but with some small crumbly bits. Drizzle a good glug of rapeseed oil into a large roasting tin (you may need to use 2 tins as the potatoes need to be in a single layer). Spread out the potatoes, drizzle with a little more oil and season well with salt and pepper, then roast for 20 minutes.
  3. Remove from the oven, toss with the crushed garlic and chopped fresh rosemary, then return to the oven for 10-15 minutes until crisp and golden. 

delicious. tips

  1. Make the potatoes a few hours ahead of time. They’ll reheat well with 10-15 minutes in a hot oven.

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