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Christmas, Recipe, Seasonal, Side dishes, Vegan, Vegetarian

Roast smashed festive potatoes

by Lindsey Harrad   ·  5 years ago  
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These roast baby potatoes are par-boiled, then smashed with a spoon before roasting with spices and herbs. By smashing them before roasting it creates lots of crispy bits of potato, with a delicious spicy coating crumb. Get ahead by boiling the potatoes the night before you plan to cook and serve them.

DETAILS

  • Serves: 4

  • Prep time: 20 minutes

  • Cooking time: 35 minutes

INGREDIENTS
  • 600g baby/new salad potatoes, skin on
  • 2 to 3 tablespoons British rapeseed oil or olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried rosemary (or 1 tablespoon freshly chopped rosemary)
  • 1/4 teaspoon smoked paprika
METHOD

  1. Wash and parboil the potatoes for about five to six minutes in salted water. Drain well.

  2. Preheat oven to 200oC / Fan 180oC / Gas 6. After five minutes add a large roasting tray with the oil and heat up in the oven until the oil is very hot.

  3. Meanwhile, press the cooked potatoes with the back of a spoon, so the potatoes are split and squashed.

  4. Add the herb and spice mixture to the potatoes and mix well, coating all the potatoes with it.

  5. Take the roasting tin out of the oven and add the potatoes, turning them over in the hot oil.

  6. Roast for 30 to 35 minutes until the potatoes are crispy and golden. Serve immediately.

  • Cook’s tip: Shake the roasting tray three or four times during cooking to ensure they all cook evenly for an even crispness.

Credit: Recipe created by Seasonal Spuds, www.seasonalspuds.com