Name: Rosemary roasted smashed new potatoes with mustardy chive aïoli
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1kg new potatoes; 6 rosemary sprigs; 3 tbsp olive oil; 200g mayonnaise; 1½ tbsp dijon mustard; 2 tbsp lemon juice; small handful of chopped chives; 1 small garlic clove crushed

Rosemary roasted smashed new potatoes in a bowl next to mustardy chive aïoli

1kg new potatoes
6 rosemary sprigs
3 tbsp olive oil

CHEAT'S AIOLI

200g mayonnaise
1½ tbsp dijon mustard
2 tbsp lemon juice
small handful of chopped chives
1 small garlic clove
crushed

Method

step 1
Boil the potatoes in a pan of salted water for 15-20 mins or until tender throughout (they will hold together better if soft to the middle). Heat the oven to 220C/200C fan/gas 7.
step 2
Drain the potatoes, then smash them with the bottom of a glass or spatula until they are flattened with lots of cracks. Tip onto a baking tray, add the rosemary, drizzle with olive oil and season. Roast for 30-40 mins, turning halfway through, until golden and crisp.
step 3
Mix together the aïoli ingredients in a bowl and season. Serve alongside the crispy potatoes.