Inside Jamie’s Christmas: 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
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