Tuscan potatoes

SMASHED GARLIC, ROSEMARY & LEMON These tasty potatoes are a brilliant alternative to the classic roast potato or chip. Super-crispy on the outside, fluffy in the middle, and perfumed with garlic, rosemary and lemon, they’re simple and just utterly gorgeous. SERVES 10 AS A SIDE 1 HOUR 30 MINUTES 2.5kg Maris Piper potatoes extra virgin olive oil 15g lardo or unsalted butter 4 cloves of garlic 1 lemon

½ a bunch of fresh rosemary (15g)

Preheat the oven to 180C/350F/ gas 4. Peel the potatoes, chop them into 3cm chunks and parboil in a large pan of boiling salted water for 5 minutes. Drain in a colander and leave to steam dry, then tip into a large roasting tray. Season from a height with sea salt and black pepper, drizzle with 1 tablespoon of oil, add the lardo or butter and toss together well to dress the potatoes nice and evenly. Roast for 35 minutes, or until lightly golden.

Meanwhile, peel and finely slice the garlic, speed-peel the lemon zest into strips and pick the rosemary leaves. When the time’s up, scatter the garlic, lemon zest and rosemary all over the potatoes, drizzle everything with 2 more tablespoons of oil, toss together and roast for another 30 to 35 minutes, or until beautifully golden and crisp. Simple as that. MIX IT UP Other veg will work a treat here, too. Feel free to chuck parsnips, carrots, celeriac or sweet potatoes into the mix, chopping them the same size as the spuds. NUTRITION PER SERVING 192 kcal; 5.1g fat (1.3g saturated); 3.9g protein; 34.7g carbs; 2.9g sugars; 0.2g salt; 3.9g fibre ➤