Crushed Baby Potatoes

This recipe can be adapted to use leftover baby potatoes. Don’t overcrush them – they need just a gentle pressing because you don’t want the contents to burst from the skins.

Serves 4–6

1kg (2lb 4oz) baby potatoes
4–5 garlic cloves, unpeeled
70g (5 tbsp) butter
1 tbsp chopped rosemary
1 tbsp chopped flat leaf parsley
Salt and black pepper
30g (1⁄3cup) grated Parmesan cheese (optional)

Preheat the oven to 180ºC/350ºF/gas mark 4. Place the potatoes into a saucepan of lightly salted
boiling water, add the garlic cloves and cook for 18–20 minutes until softened. Drain and place the
potatoes and garlic in separate bowls. Gently crush the potatoes with a potato masher and set aside for
a moment. Squeeze the garlic out of its skin and mash gently with a fork.
Melt the butter in a small saucepan and add the mashed garlic and the herbs. Season with salt and
black pepper. Toss the crushed potatoes into an ovenproof dish and pour the garlic-and-herb butter over them.
Pop into the oven for 10–15 minutes until they are slightly crisp on top. Sprinkle with some grated cheese, if using, before serving