Squashed baby potatoes with rosemary
- Good Food team
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Serves 8
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 3.4 out of 5.3 ratingsRate
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Lighter than your average roastie, these roasted new potatoes make a healthy addition to your Christmas plate
Healthy
Vegetarian
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Classic roast goose with cider gravy
A star rating of 4.9 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 ½kg unpeeled salad or new potatoes
- you want about 40
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3 tbsp olive oil
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lots of little rosemary
sprigs
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Nutrition: per serving
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kcal169
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fat5g
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saturates1g
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carbs30g
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sugars2g
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fibre2g
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protein3g
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salt0.05g
low
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Method
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step 1
Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.
Recipe from Good Food magazine, December 2010
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A star rating of 3.4 out of 5.3 ratings
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