Crushed and Roasted New Potatoes with Garlic and Parsley

Ingredients

• 1.5 lbs/750g new potatoes
• Approx. 15 cloves of garlic
• 1 tbsp parsley, roughly chopped
• Extra virgin olive oil
• Maldon sea salt
• Serves 5

Directions

Method

1. Preheat the oven to 350F/180�C/gas mark 5.
2. Boil the potatoes in salted water until completely cooked. Drain and wait until all moisture has completely evaporated before transferring to a roasting tin.
3. Add all the garlic cloves whole and with their skins on to the roasting tray, along with the parsley, a good glug or two of extra virgin olive oil and a good sprinkling of Maldon sea salt. Roll the potatoes and garlic around in the tray until they�re fully coated in the olive oil.
4. Now take a fork and gently push down on each potato using your thumb and the back of the fork. Some will break into a few pieces and some will remain largely in-tact except for a bit of a bruising on top.
5. Carefully drizzle a small amount of olive oil and a sprinkle a small amount over the top of each potato where it has been crushed. This will make the crushed bits go even crispier.
6. Roast in the oven for about an hour, but after about 40 minutes, or when the potatoes are starting to brown nicely, take them out and carefully turn them over using a fork. Return to the oven for the remainder of cooking time or approximately 20 minutes.
7. When the potatoes are ready serve immediately, and be sure to squeeze the roasted garlic out of their skins as that is one of the tastiest parts of this dish.