Smashed Roast Potatoes
Serves 6-8
Ingredients
- 1.5kg Baby Boil Potatoes
- 6 tbsp Olive Oil
- 6 Garlic Cloves, lightly bashed in their skins
- 2 tbsp Snipped Fresh Chives or chopped flat lead parsley
- Sea Salt and Freshly Ground Black Pepper
Method
- Preheat the oven to 200°C (400°F/ Gas mark 6).
- Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.
- Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed.
- Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.
- Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray.
- Roast for 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.
- Remove from the oven, transfer to serving dish (if desired) and scatter over the chives or parsley
