Squashed Baby Potatoes With Rosemary Food

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

SQUASHED BABY POTATOES WITH ROSEMARY

Steps:

• Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.

CRISPY SQUASHED BABY ROASTIES

Steps:

• Boil the potatoes for 10 mins until tender, then drain and leave to steamdry. While the pork is resting (see left), lower the oven to 200C/180C fan/gas 6.
• Drizzle half the oil over a flat, sturdy baking tray and tip in the potatoes. Add the fennel seeds, and season with the flaky sea salt and some black pepper, tossing everything to coat. Gently squash the potatoes with a potato masher to just break the skins. Drizzle with the extra oil and bake for 45 mins until crispy and golden.

SQUISHED BABY POTATOES

Steps:

• Scrub the potatoes and cook, unpeeled, in boiling salted water until tender. Drain. When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.
• Heat the oven to 400 degrees F/200 degrees C. Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.

ROASTED ROSEMARY BABY POTATOES

Steps:

• Heat oven to 450°F.
• Toss potatoes and rosemary into a large roasting pan with olive oil.
• Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
• Transfer with rosemary sprigs to a platter and season with pepper.

SQUISHED BABY POTATOES (LAURA CALDER)

Steps:

• Scrub the potatoes and cook, unpeeled, in boiling salted water until tender, about 10 minutes. Drain.
• When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.
• Heat the oven to 400°F Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.

2.) BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 425ºF.
• Cut each potato in half or into quarters if large.
• Place potatoes in large bowl & toss with olive oil, chopped rosemary, salt, and pepper.
• Put into roasting pan (17" by 11 1/2").
• Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender.
• Garnish with rosemary sprigs.

SMASHED ROSEMARY POTATOES

Steps:

• Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
• Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.