Classic roast goose with cider gravy
A foolproof guide to cooking this festive favourite with a simple gravy
Squashed baby potatoes with rosemary
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 ½kg unpeeled salad or new potatoes- you want about 40
- 3 tbsp olive oil
- lots of little rosemarysprigs
Nutrition: per serving
- kcal169
- fat5g
- saturates1g
- carbs30g
- sugars2g
- fibre2g
- protein3g
- salt0.05glow
Method
step 1
Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.
