CRUSHED ROASTED NEW POTATOES WITH GARLIC AND ROSEMARY
It’s hard to resist a bowl piled high with crispy roasted potatoes.
1 kilogram small waxy potatoes, scrubbed (I used Rangeview Jersey Bennes)
2 large red onions, peeled, cut into wedges through the root
1 red capsicum, thinly sliced 4 bay leaves 12 whole cloves garlic, skin on
leaves from 2 big sprigs rosemary
3 tablespoons olive oil 1 teaspoon cumin seeds sea salt and ground pepper large knob of butter
Preheat the oven to 180°C.
Cook the potatoes in a pot of boiling salted water until they are three-quarters cooked. Drain and set aside until cool enough to handle. Press down on each potato to lightly crush.
Place the potatoes in a large baking tray with all the remaining ingredients except the butter. Toss together, season generously then dot over the butter. Roast for 30-40 minutes, turning once, until the potatoes are golden and crisp in places and the onion is tender.
TO SERVE: Transfer to a serving bowl and scatter with a little
sea salt. SERVES 6
Cook’s note: The potatoes can be boiled, cooled and refrigerated 2 days ahead of roasting.