Potatoes are just the best. Can we all agree on this? There are about a thousand different things you can do with them, boil ’em, mash ’em, stick ’em in a stew! And yet one of the simplest ways of cooking these delightful apples of the ground is by far one of the best. This works so well, not just because of the winning combo of garlic and herbs to flavour them, but because of the increased surface area afforded from the crushing process – more surface area means more crispage. And while I’m normally a peeler type, the skin on these new potatoes is very gentle and just further adds to the textural intrigue.
- New potatoes
- Rosemary/Sage/Thyme – you can use just one or combine them all, dried or fresh
- Chunky salt
- Black Pepper
- A few minced garlic cloves
- Preheat the oven to 200C.
- Put the potatoes in a pot of cool, well salted water and bring to a simmer. Simmer for around 15 minutes.
- In a small dish, mix a few tbsp oil with the herbs, garlic and pepper.
- Drain your potatoes and tumble into a roasting dish. Using the underside of a glass, gently press down on each potato until it has crushed, but ideally remains in one single piece. Spoon a little of the flavoured oil onto each potato.
- Roast in the oven for around 30 minutes, until beginning to brown. Turn over once halfway through cooking. Sprinkle with chunky salt and serve immediately.