Smashed roast new potatoes with garlic & rosemary
Serves: 4-6
Prep time: 5 minsTotal time: 
Recipe photograph by Jonathan Buckley
Smashed roast new potatoes with garlic & rosemary
Recipe by Sarah Raven
Serves: 4-6
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
228Kcal
Fat
13gr
Saturates
5gr
Carbs
26gr
Sugars
2gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Sarah Raven
Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill. With her background as a doctor, Sarah's most recent cookery book Good Good Food shares her medical knowledge with recipes to help you look, feel and live well.
See more of Sarah Raven’s recipes
Sarah Raven
Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill. With her background as a doctor, Sarah's most recent cookery book Good Good Food shares her medical knowledge with recipes to help you look, feel and live well.
See more of Sarah Raven’s recipes
Ingredients
- 1 head of garlic
- 1kg new potatoes
- a few sprigs of mint
- 50g butter
- 1 tbsp finely chopped rosemary
- 3 tbsp olive oil
- a sprinkle of grated pecorino (optional)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Put the head of garlic onto a piece of foil, loosely wrap the foil around the garlic and roast it for about 40 minutes, until soft.
- Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and the sprigs of mint, and cook 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 with sea salt and black pepper.
- Place in an ovenproof dish – a round 25cm dish works well. Drizzle with the olive oil and roast until golden brown and crisp on the top.
- Scatter over freshly grated pecorino (if using) before serving.
