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Squashed baby potatoes with rosemary

Lighter than your average roastie, these roasted new potatoes make a healthy addition to your Christmas plate

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 169
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 5
  • Fibre 2
  • Salt 0.05

Nutrition per serving

  • Calories 169
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 5
  • Fibre 2
  • Salt 0.05

Ingredients

  • 1½ kg unpeeled salad or new potatoes - you want about 40
  • 3 tbsp olive oil
  • lots of little rosemary sprigs

Method

  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.

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