Crash hot potatoes
Prep
5 mins
Cook
50 mins
Servings
4
Difficulty
Medium
These crash hot potatoes are my go to when I want something impressive but honestly effortless. Baby potatoes are naturally packed with potassium and resistant starch, which is brilliant for your gut health. The beauty of this dish is that it comes together in under an hour with minimal fuss and just a handful of ingredients you probably already have at home. Crispy on the outside and creamy within, they're perfect alongside roasted chicken or fish, or honestly just on their own with a good pinch of sea salt.
Ella x
Ingredients
- 1 kilosbritish baby potatoes
- 1 bulb/sgarlic(broken into cloves, skins left on and bashed a little)
- 2 sprig/srosemary(leaves picked)
- 6 tbspextra virgin olive oil
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Put the potatoes in a pan with just enough water to cover, then bring to the boil. Cover and simmer for about 20 minutes, or until a skewer or fork slides in easily. Drain the potatoes in a colander and leave to steam dry for 1-2 minutes.
- 2
Line a large baking tray with baking parchment. Using the bottom of a tumbler or mug, gently squash the potatoes to split the skins and expose the soft potato inside (half-crushing the potatoes before roasting exposes the fluffy flesh and gives maximum surface area to turn crisp and golden). Add the garlic.
- 3
Season the potatoes with salt and pepper, top with the rosemary, and drizzle the olive oil over the top of the potatoes and garlic. Put in the oven, towards the top, for 25-30 minutes, or until the potatoes are golden, fluffy and crisp. Serve hot.
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