Smashed Roast New Potatoes with Garlic and Rosemary

My children call out for this as soon as they see new potatoes coming in from the garden.

For 6:

INGREDIENTS

• 1 head of garlic

• 1kg new potatoes

  Sarah Raven's Garden Cookbook Sarah Raven

• 1 tablespoon finely chopped rosemary

• 50g butter

• 3 tablespoons olive oil

• Sea salt and black pepper

• Grated pecorino (optional)

DIRECTIONS

Preheat the oven to 200°C/gas mark 6 (approx. 392°F.) Put the head of garlic on to a piece of foil and roast in the preheated oven for about 40 minutes, until soft.

Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and cook them for 15 minutes.

Melt the butter in a small saucepan. Drain the potatoes and crush them roughly. Squeeze out the soft garlic from the cloves and add it to the melted butter with the finely chopped rosemary.

Toss the crushed potatoes in the garlic butter mixture and season well. Drizzle with the olive oil.

Place in an ovenproof dish and roast until golden brown and crisp on the top. Scatter a layer of freshly grated pecorino (if using) over the top before serving.

From Sarah Raven’s Garden Cookbook by Sarah Raven, new edition forthcoming from Bloomsbury Publishing on July 23, 2024. Copyright © 2023 by Sarah Raven, photographs by Jonathan Buckley All rights reserved

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