Recipe courtesy of Seasonal Spuds
Roast smashed baby potatoes with herbs and spices
Bring a touch of festive warmth to your roast potatoes with a garlic, rosemary and paprika spice mix
Ingredients
- 600g baby or new salad potatoes skin on
- 2-3tbsp British rapeseed oil or olive oil
- ½tsp garlic granules
- ¼tsp dried rosemary or 1 tbsp fresh chopped rosemary
- ¼tsp Smoked paprika
- ¼tsp ground black pepper
- 1tsp Sea salt
Method
Step 1
Wash and parboil the potatoes for 5-6 minutes in salted water. Drain. Meanwhile, preheat the oven to 200°C/180°C Fan/Gas Mark 6. After 5 minutes, add the oil to a large roasting tray, then place in the oven to heat until the oil is very hot.
Step 2
‘Smash’ the cooked potatoes with the back of a spoon, so the potatoes are split. Add the herb and spice mixture to the potatoes and mix well, coating all the potatoes with it.
Step 3
Take the roasting tin out of the oven and add the potatoes, turning them over in the hot oil so that they are all coated.
Step 4
Roast for 30-35 minutes until the potatoes are crispy and golden, shaking the roasting tray three or four times during cooking to ensure they cook evenly for an all-over crispness.
