smashed roast new potatoes with garlic and rosemary recipe

My children call out for this as soon as they see new potatoes coming in from the garden. This is real winter comfort food – good as a side dish, but substantial enough on its own served with a salad. Stored 'Pink Fir Apple' potatoes are my favourites for this dish, but any firm fleshed variety will do.

For 6:

  • 1 head of garlic
  • 1kg new potatoes
  • 1 tablespoon finely chopped rosemary
  • 50g butter
  • 3 tablespoons olive oil
  • Sea salt and black pepper
  • Grated pecorino (optional)

Preheat the oven to 200°C/gas mark 6.

Put the head of garlic on to a piece of foil and roast in the preheated oven for about 40 minutes, until soft.
Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and cook them for 15 minutes.

Melt the butter in a small saucepan. Drain the potatoes and crush them roughly. Squeeze out the soft garlic from the cloves and add it to the melted butter with the finely chopped rosemary.

Toss the crushed potatoes in the garlic butter mixture and season well. Drizzle with the olive oil.

Place in an ovenproof dish and roast until golden brown and crisp on the top. Scatter a layer of freshly grated pecorino (if using) over the top before serving.

This recipe featured on p127 of Sarah Raven's Garden Cookbook

smashed roast new potatoes with garlic and rosemary