Crash hot potatoes
Moyra Fraser's accompaniment are a scrumptious cross between a crunchy, crisp roast potato, a soft, jacket potato and golden skin-on fries – but without the peeling or angst about how to produce the perfect roastie.
- Serves4
- CourseAccompaniment
- Prepare5 mins
- Cook50 mins
- Total time55 mins
Ingredients
- 1kg British baby potatoes
- 1 bulb/s garlic, broken into cloves, skins left on and bashed a little
- 2 sprig/s rosemary, leaves picked
- 6 tbsp extra virgin olive oil
Method
Preheat the oven to 200ºC, gas mark 6. Put the potatoes in a pan with just enough water to cover, then bring to the boil. Cover and simmer for about 20 minutes, or until a skewer or fork slides in easily. Drain the potatoes in a colander and leave to steam dry for 1-2 minutes.
Line a large baking tray with baking parchment. Using the bottom of a tumbler or mug, gently squash the potatoes to split the skins and expose the soft potato inside (half-crushing the potatoes before roasting exposes the fluffy flesh and gives maximum surface area to turn crisp and golden). Add the garlic.
Season the potatoes with salt and pepper, top with the rosemary, and drizzle the olive oil over the top of the potatoes and garlic. Put in the oven, towards the top, for 25-30 minutes, or until the potatoes are golden, fluffy and crisp. Serve hot.
Cook’s tip
Moyra's tips on varying the recipe
Chorizo & sage
Toss some Cooks’ Ingredients Diced Chorizo and sage leaves into the potatoes for the last 15 minutes of cooking. Wonderful with soft fried or poached eggs for breakfast.
Lightly smoked salmon & lemon crumbs
Make full use of the oven and roast lightly smoked Scottish salmon fillets alongside the potatoes for the last 20 minutes, until the fish is opaque and flakes easily. Pop them on the tray sprinkled with panko breadcrumbs and finely grated lemon zest. Delicious with a quick mix of mayonnaise, lemon juice and chopped dill or chives.
Smoky tomato chicken & potatoes
Rub chicken legs with Cooks’ Ingredients Smoked Tomato Paste and some crushed garlic and start roasting for 15 minutes. Add the potatoes and cook everything together for 25-30 minutes more, until the chicken is cooked through with no pink meat and the juices run clear. A simple side salad and fresh pesto are the only extras needed.
Loaded crash hot potatoes
Instead of fries with burgers or pan-fried steaks, try this. About 10 minutes before the end of cooking time, add a spoonful of soft goat’s cheese to each potato. Sprinkle over some drained and roughly chopped pickled cornichons and onions, then top with grated parmesan. Return to the oven until golden and crispy.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,483kJ/ 355kcals |
|---|---|
Fat | 17g |
Saturated Fat | 2.5g |
Carbohydrates | 42g |
Sugars | 2.8g |
Fibre | 5.6g |
Protein | 6.2g |
Salt | 0.1g |