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Herby crushed potatoes with leeks recipe

Herby crushed potatoes with leeks recipe

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These roast potatoes are a celebration of spring. With a trio of fresh herbs and seasonal leeks, this dish is fresh, fragrant and vibrant. Crushed potatoes are such an easy way to serve roast spuds, yet look cheffy, ideal for Easter entertaining or just a nice Sunday roast. Cooked in olive oil, this recipe is low in saturated fat and a source of fibre too! See method

Ingredients

  • 1kg baby or new potatoes
  • 2 leeks
  • 3 tbsp olive oil
  • 5g fresh thyme sprigs, leaves picked
  • 15g fresh parsley, finely chopped
  • 15g chives, finely chopped
  • 1 tbsp cider vinegar
Low in saturated fat and a source of fibre

Each serving contains

  • Energy

    850kj
    202kcal     10%

  • Fat

    7g 10%

  • Saturates

    1g 6%

  • Sugars

    5g 5%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 27.6g Protein 4.2g Fibre 5.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C; pop in a roasting tray to heat. Boil the potatoes in a pan of water for 12-15 mins until tender. Drain and steam dry for 5 mins in a colander.
  2. Tip the potatoes into the preheated tray and use the bottom of a glass to crush lightly. Trim and halve the leeks, then split through the middle and add to the tray. Drizzle the veg with 2 tbsp olive oil; season. Toss to coat, then roast for 35-40 mins, turning halfway, until golden and crisp.
  3. Meanwhile, put the remaining 1 tbsp olive oil, thyme, parsley, chives, cider vinegar and a pinch of salt in a bowl; stir until combined. Pour over the veg, tossing to coat, then serve.

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