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Crushed roasted new potatoes
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4 tbsp olive oil
1.5kg new potatoes, halved if large
4 sprigs rosemary, leaves torn from the stem
200g pitted green olives, roughly chopped
1. Preheat the oven to 200ºC, gas mark 6. Heat the butter and half the oil in a large roasting tin and add the new potatoes when hot. Cook in the middle of the oven for 30 minutes until golden. Remove and crush roughly with a fork.
2. Add the rosemary leaves, olives and remaining oil and cook for a further 20 minutes. Just before serving, taste and season if needed
Typical values per serving:
This recipe was first published in March 2013.
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