Name: Roasted crushed potatoes with olives and rosemary
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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)

Roasted crushed potatoes with olives and rosemary

18 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

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.

https://cooktogether.com/recipe-items/roasted-crushed-potatoes-olives-rosemary/

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