- Hearty & Grounding
- Sides
- Vegan
- Prep 10 min
- Cook 55 min
- Serves 4
Soft and fluffy inside, crackling outside, with plenty of crunchy edges. They go with almost anything, from roast chicken to a simple salad.
Ingredients
- 800 g small waxy potatoes
- 5 tbsp olive oil
- 3 sprigs of rosemary, leaves picked and chopped
- 3 garlic cloves, lightly crushed
- Flaky sea salt
- Black pepper
Method
- Heat the oven to 220°C. Boil the potatoes in salted water for 15 to 20 minutes, until a knife slides in easily. Drain and let them steam dry for 5 minutes.
- Pour 3 tbsp of the oil onto a large baking tray and tip in the potatoes, spaced well apart.
- Press down on each potato with the bottom of a glass or a potato masher until it splits and flattens to about 1.5 cm.
- Drizzle with the remaining oil, scatter over the rosemary and garlic, and season with salt and pepper.
- Roast for 30 to 35 minutes, turning once halfway, until deeply golden and crisp.
- Finish with more flaky salt and serve straight from the oven.
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