Smashed roasted new potatoes
Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic
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Prep:10 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
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kcal 159
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fat 6g
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saturates 1g
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carbs 23g
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sugars 0g
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fibre 3g
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protein 3g
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salt 0.01g
Ingredients
- 1kg new potatoes
- 3 tbsp olive oil
Method
Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm – a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork – the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.