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Lemon and rosemary smashed roast potatoes recipe

Lemon and rosemary smashed roast potatoes recipe

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Created by The Tesco Real Food team

Crispy and golden on the outside and fluffy within, these zesty smashed potatoes are a delicious side to add to your Christmas lunch table. You can even get ahead and prep them the day before! See method

Ingredients

  • 2kg Maris Piper or King Edward potatoes, peeled and cut into chunks
  • 4 tbsp vegetable oil or goose fat
  • 2 lemons, zested
  • 10g fresh rosemary leaves
Source of fibre; source of vitamin C; source of folic acid

Each serving contains

  • Energy

    1080kj
    256kcal     13%

  • Fat

    8g 11%

  • Saturates

    1g 3%

  • Sugars

    2g 2%

  • Salt

    0g 1%

of the reference intake
Carbohydrate 40.2g Protein 5.1g Fibre 4.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C, with 2 baking trays inside. Boil the potatoes in a pan of water for 12-15 mins until tender, then drain and leave to steam dry for 2 mins. Shake the colander to break the edges a little.
  2. Carefully pour over the vegetable oil or goose fat into the hot trays from the oven. Add the potatoes, and turn to coat, using tongs. Roast for 1 hr, turning halfway.
  3. Using a potato masher, gently press down on each potato to break the edges. Grate over the lemon zest and scatter over the fresh rosemary leaves. Turn the potatoes in the hot oil; cook for 30 mins more until golden and crispy.

Tip: Parboil the potatoes a day ahead. Shake, add to a baking tray and pour over the oil to coat. Cool, then cover with clingfilm before chilling. Cook from room temperature, adding an extra 5-10 mins roasting time if needed.

See more Christmas side dishes

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