Sutton Hoo Side - Crushed, Roasted New Potatoes With Garlic

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Seasonal produce is always the most delicious when freshly harvested, and the balmy days of August mark the start of new potato season. As we enjoy the last of the summer BBQs, we are serving up some locally grown new potatoes to accompany our marinated Sutton Hoo Chicken.  

This is a simple, yet delicious recipe which can be prepared before the BBQ is lit and can roast in the oven while the drumsticks are on the grill. The perfect accompaniment and a firm family favourite!

Serves 4

Ingredients

  • 750g New Potatoes

  • 1 Bulb Garlic

  • 1 tsp Salt

  • 2 tbsp Olive Oil

Method

  1. Wash the new potatoes, cutting the bigger ones in half to ensure they cook evenly. Then drop into a pan of boiling water, along with salt and 3-4 whole, peeled cloves of garlic.

  2. When they are cooked through, drain the potatoes, discarding the garlic.

  3. Pour them into a small roasting dish, in a single layer. Then ‘crush’ them gently with a potato masher or fork, not so they fall apart completely, but to just break the skin.

  4. Pour a couple of spoonful’s of olive oil over them, just to coat them. Along with 3-5 crushed cloves of garlic and a generous sprinkle of salt.

  5. Gently give the potatoes a good stir and pop the tray in a hot oven, roasting until the turn brown. Halfway through roasting, you can add some chopped rosemary for extra flavour!

Serve with Spatchcock Chicken with Lemon, Herbs and Salsa Verde or Sutton Hoo Chicken Marinade with Rosemary.

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How to Spatchcock a Sutton Hoo Chicken

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Spatchcock Chicken with Lemon, Herbs and Salsa Verde