Slow-roasted crushed potatoes & garlic

Slow-roasted crushed potatoes & garlic

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

This is my version of roast potatoes — another dish that is popular at our house. The secret is good-quality potatoes and olive oil. The trick to these potatoes is that when you break them up with your hands, make sure you have bits of all different sizes, so that when they’re cooked some are crispy and some are soft. They’re excellent for soaking up sauces.

Ingredients

Quantity Ingredient
1kg small roasting potatoes, washed well, such as nicola or king edward
20 garlic cloves, skinned and brown end bits removed
200ml extra virgin olive oil

Method

  1. Preheat the oven to 175°C.
  2. Place the potatoes in a large saucepan of salted cold water. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until soft. Drain in a colander and leave to cool.
  3. Crush the potatoes with your hands into a large bowl, leaving some chunks the size of a walnut shell, and others smaller than that.
  4. Add the garlic cloves and olive oil and toss together. Season with sea salt and freshly ground black pepper and toss again.
  5. Place the potatoes in a roasting tin, spreading them evenly in one layer. Roast for 40–50 minutes, or until golden and crisp, turning every 15 minutes.
  6. Serve hot, in a large bowl.
Tags:
Huxtabook
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Melbourne
Collingwood
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Wilson
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