Move out of the way roast potatoes, there’s a new kid in town.
This is a lovely summery alternative to roast potatoes. It’s very easy to make – my favourite way of doing food is by just throwing everything in a roasting tin. It’s adapted from a Sainsbury’s magazine. I’ve changed the quantities and the herbs a little and also added the final stage of crushing the potatoes. I love this as it adds more texture and flavour to the dish.
This is perfect served with summer BBQs or summer Sunday roasts.
Crushed roasted new potato with tomatoes and rosemary
Serves 6 as a side dish
Ingredients
1.5 kg new potatoes
4 tbsp olive oil
2 onions. quartered (red or white are both fine but I prefer red)
4 springs of rosemary, stripped
5 cloves garlic, finely sliced
4 large tomatoes, quartered (or 200g cherry tomatoes, halved)
Handful of flat leaf parsley or coriander
Salt and pepper
(notes, variations and substitutions found below the method)
Method
Preheat the oven to 200oC/180oC (fan). Tip the new potatoes into a roasting tin and drizzle with half of the olive oil, salt and pepper. Roast for 20 minutes.
Remove from the oven and give them a good shake, throw in the onions, rosemary and garlic and drizzle with another tbsp of olive oil. Roast for a further 20 minutes.
Remove from the oven and use a potato masher or the back of a spoon to gently crush the potatoes so they burst. Drizzle on the remaining oil and throw in the tomatoes. Roast for another 15-20 minutes.
Sprinkle with parsley/coriander and serve.
Notes, variations and substitutions
Tomatoes: use cherry tomatoes instead or even sliced peppers
Herbs: replace with whatever herbs you fancy.
Meat: Add in some chorizo with the onions for another dimension to this dish.
Lucy Ackroyd
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