Golden Smashed Potatoes
Introduction
I’ve used Inca Gold potatoes for this dish, a yellow-fleshed variety suitable for roasting and baking, that’s only available in winter. The packet states that the variety is derived from the cultivar phureja, which is (or used to be) grown in the Andean valleys of South America. Now you know as much as I do.
Serves: 4
Ingredients
1 kg (2 lb 2 oz) yellow-fleshed roasting potatoes
Flaky sea salt
Freshly ground black pepper to taste
1 tsp chopped rosemary
Few sprigs marjoram, or ½ tsp dried oregano
1 Tbsp olive oil
1½ Tbsp butter
Method
1 Preheat oven to 180°C (350°F). Wash the potatoes (no need to peel them) and cut them into chunks. Transfer the potatoes to a shallow ovenproof dish. Sprinkle with salt, pepper, and herbs. Drizzle with oil and dot with butter.
2 Roast for about 45 minutes until browned, turning once. Lightly crush with a fork then return to the oven for a further 15 minutes. Serve hot.
