Wil­liam’s crushed roast pota­toes

The Mail on Sunday - You - - Food Kirstie Special -

There is heated de­bate in my fam­ily about how to do roast pota­toes, so much so that one Christ­mas we had both my sister Sofie’s and my brother Henry’s ver­sions. There­fore this recipe comes from out­side the fam­ily – although barely, as we spend so much time with Wil­liam and Trine. Th­ese pota­toes, which Wil­liam says are, per­haps, closer to chips, go with ev­ery­thing and are par­tic­u­larly good with Trine’s salsa verde (which is in the book). SERVES 4-6 750g small new pota­toes sea salt flakes olive oil or (if you have it) goose fat fresh rose­mary or thyme an­chovies (op­tional)

Pre­heat the oven to 200C/ fan 180C/gas 6.

Boil the pota­toes un­til soft, 10-12 min­utes, de­pend­ing on size.

Drain and place on a large, flat bak­ing tray and crush lightly with the back of a spat­ula or wooden spoon so that each potato cracks open. (Do not squash com­pletely flat – this is not mashed potato.)

Sprin­kle lib­eral amounts of sea salt over the pota­toes and then plenty of olive oil or goose fat. Add a sprin­kling of fresh rose­mary or thyme and the an­chovies if you like them (they’re a good ad­di­tion), then roast for 20 min­utes or un­til crisp and brown.

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