Roasted crushed potatoes with olives and rosemary
Background
I love roast potatoes but they are often very smelly to cook. So since I discovered roasted crushed potatoes, I've never looked back. I make them almost every time I cook a Sunday roast! This version is made with olives and rosemary, but sometimes I add minced garlic, grated lemon zest to it too, or use thyme instead of rosemary. The other reason I love this side dish is because the potatoes don't need to be peeled and if small they don't even need to be parboiled - I just bung them in the oven for 30 minutes, then crush and a bit of seasoning! I promise you this is an absolutely delicious dish that you must try!
Ingredients
- 1 kg new potatoes
- 3 Tbsp olive oil
- 50g butter (or dairy free spread)
- 3 sprigs of rosemary
- 150g pitted olives ( green or black)
Instructions
- Scrub & rinse the new potatoes and put them in a pan of lightly salted cold water. Bring to the boil, then drain.
- Transfer the potatoes into a roasting dish. Add the oil and cook in a pre-heated oven (at 180-200°C) for 15 minutes or so, until golden.
- Crush the potatoes with a fork. Scatter around the rosemary leaves olives and then crumble the butter on the top. Season to taste. Roast for another 20 minutes.
- Serve it warm on the side with your main dish.
Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Roast - Side - Supper
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Easter - Parties - Sunday Lunch - Thanksgiving
- Health and Diet: - Combination - Dairy Free - Gluten Free - Vegan - Vegetarian
- Skill Levels: - Easy
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