| KCAL | PRO | CARB | FAT | FIBER |
| 269.5 | 4.9g | 42.1g | 8.4g | 2.7g |
Makes 2 |
| Baby Potatoes 500g or 17.6 oz |
| Olive Oil 1 tbsp |
| Garlic Cloves 2 |
| Salt 1/4 tsp |
| Black Pepper 1/2 tsp |
| Fresh Rosemary 1 tsp |
Method |
| Add the baby potatoes to a medium pan filled with boiling salted water. Reduce the heat to medium and let them simmer for 10-15 minutes, or until they are completely cooked through. Once done, drain the potatoes and allow them to steam dry for a few minutes. |
| Preheat your oven to 190ºC (375ºF or gas mark 5). Take a medium roasting tray and transfer the drained potatoes to it. Using a potato masher, gently mash the potatoes, ensuring they retain some of their texture. |
| In a small mixing bowl, combine the finely chopped fresh rosemary with a generous pinch of sea salt, freshly ground black pepper, and enough olive oil to create a seasoned brushable mixture. |
| Brush the seasoned olive oil mixture over the mashed potatoes, ensuring they are well-coated. Nestle the unpeeled garlic bulb amongst the potatoes. |
| Place the roasting tray in the preheated oven. Let the potatoes roast for approximately 40 minutes or until they achieve a crispy, golden-brown exterior. |
Savor the rustic charm of baby potatoes smashed to perfection, seasoned with the aromatic brilliance of rosemary and the rich depth of roasted garlic. Crisped to a golden hue in the oven, these potatoes exude earthy flavors that make them an irresistible side dish, especially when paired with spring lamb and asparagus.
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