Smashed roast Jersey Royals

Jersey Royals have a fabulous creamy texture and nutty flavour. In this recipe by Chetna Makan, the potatoes are smashed (to ensure maximum crispy bits), then roasted with butter.

Ingreadient

• 750g Jersey Royals
• 2 tbsp olive oil
• 50g salted butter, melted
• ½ x 25g pack fresh coriander, leaves only
• 1 red chilli finely chopped

Step by step

1. Put the potatoes in a pan and cover with cold, salted water. Bring to the boil, then bubble for 15-20 minutes until cooked through. Preheat the oven to 200ºC, gas mark 6. Drain the potatoes and set aside to cool slightly. In a large bowl, mix the remaining ingredients. Add the potatoes and toss well until coated; season.
2. Tip the potatoes onto a large, lipped baking tray, reserving any leftover marinade in the bowl. Use a potato masher to gently smash the potatoes, just enough to fatten them without breaking apart. Roast for 40-45 minutes until golden and crisp. Drizzle over the leftover marinade and serve straight away.