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Smashed roast jerusalem artichokes and potatoes with winter herbs
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Serves: 4-6 as a side dish
1kg baby new potatoes
600g jerusalem artichokes, peeled and halved if large
4 tbsp olive oil
6 garlic cloves, unpeeled
6 thyme sprigs
4 rosemary sprigs
1. Preheat the oven to 190˚C, gas mark 5. In a large roasting tray, toss the potatoes and jerusalem artichokes with the oil. Season and roast for 30 minutes. Add the garlic and herbs, turning to coat in the oil. Use a sturdy mug or small pan to crush each potato and jerusalem artichoke slightly, flattening them and making fluffy edges. They will still be firm in the centre. Toss through again and return to the oven for 30 minutes, turning halfway, until golden and crisp at the edges.
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
Per serving (4) 1639kJ
This recipe was first published in November 2017.