Smashed rosemary potatoes
- John Torode
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Serves 4
Easy
Prep: 5 mins
Cook: 50 mins
A star rating of 4.9 out of 5.11 ratingsRate
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Serve John Torode's potato side dish with a summer roast for an easy and light Sunday lunch
Healthy
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Rosemary & lemon roast chicken
A star rating of 4.9 out of 5.31 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg small potatoes
-
2 large rosemary
sprigs
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2 tbsp olive oil
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2 garlic cloves
sliced
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Nutrition: per serving
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kcal239
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fat6g
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saturates1g
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carbs43g
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sugars2g
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fibre3g
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protein5g
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salt0.04g
low
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Method
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step 1
Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
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step 2
Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.
Recipe from Good Food magazine, June 2011
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A star rating of 4.9 out of 5.11 ratings
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