Savour the rustic charm of baby potatoes smashed to perfection, seasoned with the aromatic brilliance of rosemary and the rich depth of roasted garlic. Crisped to a golden hue in the oven, these potatoes exude earthy flavours that make them an irresistible side dish, especially when paired with spring lamb and asparagus.
Ingredients
Makes 2
Baby Potatoes 500g
Olive Oil 1 tbsp
Garlic Cloves 2
Salt 1/4 tsp
Black Pepper 1/2 tsp
Fresh Rosemary 1 tsp
Allergens: None
Method
Add the baby potatoes to a medium pan filled with boiling salted water. Reduce the heat to medium and let them simmer for 10-15 minutes, or until they are completely cooked through. Once done, drain the potatoes and allow them to steam dry for a few minutes.
Preheat your oven to 190ºC (gas mark 5). Take a medium roasting tray and transfer the drained potatoes to it. Using a potato masher, gently mash the potatoes, ensuring they retain some of their texture.
In a small mixing bowl, combine the finely chopped fresh rosemary with a generous pinch of sea salt, freshly ground black pepper, and enough olive oil to create a seasoned brushable mixture.
Brush the seasoned olive oil mixture over the mashed potatoes, ensuring they are well-coated. Nestle the unpeeled garlic bulb amongst the potatoes.
Place the roasting tray in the preheated oven. Let the potatoes roast for approximately 40 minutes or until they achieve a crispy, golden-brown exterior.
Nutritional Information
Per Serving
KCAL: 269.5 | PRO: 4.9g | CARB: 42.1g | FAT: 8.4g | FIBRE: 2.7g