Smashed rosemary potatoes

Serves 4 Prep 5 mins Cook 50 mins

1kg small potatoes 2 large rosemary sprigs 2 tbsp olive oil 2 garlic cloves, sliced

1 Boil the potatoes in salted water until cooked almost through. Drain and cool. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.

2 Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning. PER SERVING 239 kcals, fat 6g, saturates 1g, carbs 43g, sugars 2g, fibre 3g, protein 5g, salt none