Golden-edged, fluffy-centred potatoes are smashed to success and partnered up with our herby slow-cooked lamb. Serve them canapé-style with a dollop of mint salsa verde or as part of your Sunday lunch spread. Prepare for applause!
Serves: 4
Ingredients
12 baby white potatoes, washed
1 tbsp olive oil (plus extra for roasting)
¼ tsp sea salt
2 tsp rosemary, finely chopped
1 x Dinner Ladies Herby Slow-Cooked Boneless Leg of Lamb with Mint Salsa Verde
Method
Place the baby potatoes in a large pot of well-salted water. Bring to a boil and cook for about 30 minutes, or until the potatoes are tender enough to pierce easily with a skewer. Drain and let them steam dry for a few minutes (this will help them get extra crispy).
Line a baking tray with baking paper and drizzle with a little olive oil. Arrange the potatoes on the tray and use the base of a glass or a potato masher to squash each one gently — you want them flattened but still holding together.
Brush the tops with olive oil, then sprinkle over the sea salt and chopped rosemary. Roast in a preheated 200°C oven for 30 minutes till the edges are golden and crisp.
Let cool slightly before serving up alongside our herby slow-cooked lamb. For a snack, try topping each potato with a spoonful of warmed herby lamb and a dollop of mint salsa verde. Ideal for a dinner party starter or a casual weekend spread.
