Crushed Rosemary Roast Potatoes

Crushed Rosemary Roast Potatoes

02 December 2018

No peeling necessary, which is always a bonus when making roast potatoes! These crisp, golden roast potatoes make an excellent alternative to traditional roasties, but make sure the potatoes are roughly about the same size so that they cook evenly.
  • Christmas
  • Festive

Category

Main

Serves

6

Preperation Time

15 minutes

Cooking Time

1 hour 15 minutes

Ingredients

1.2kg medium-sized waxy potatoes

such as Charlotte

unpeeled and left whole

2 tbsp sunflower oil

25g butter

2 long sprigs fresh rosemary

Sea salt flakes

Instructions

1Preheat the oven to 180°C/350°F/Gas 4. Cook the potatoes in boiling salted water for 12 minutes until partially cooked, then drain well. Return the potatoes to the pan to dry slightly and turn them in half the oil

2One by one, remove the potatoes from the pan and using the back of a fork or a potato masher, lightly crush the top of each one – it should keep its shape, but have a “cracked” top half. Heat the remaining oil in a large roasting tin until hot

3Arrange the potatoes in the tin in a single layer, then place a small knob of butter on the cracked top of each one and scatter over a few flakes of sea salt. Roast the potatoes for 30 minutes then remove from the oven. (You could put the potatoes in the oven when the oven temperature is reduced for the turkey)

4Pull the leaves off the rosemary in small sprigs and then insert 2 or 3 into the top of each potato. Return the potatoes to the oven and roast for a further 20–30 minutes until crisp and golden.

No peeling necessary, which is always a bonus when making roast potatoes! These crisp, golden roast potatoes make an excellent alternative to traditional roasties, but make sure the potatoes are roughly about the same size so that they cook evenly.