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Nutrition: Per serving (6)

  • kcal162
  • fat8g
  • saturates1g
  • carbs20g
  • sugars1g
  • fibre2g
  • protein2g
  • salt0g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and leave to steam-dry.

  • step 2

    Arrange the potatoes in a large shallow roasting tin, leaving enough space between each one so they have room to spread once smashed. Using the back of a large spoon or a fish slice, push down on each of the potatoes to make them crack open, then season. Heat the garlic and oil in a small pan and pour it over the potatoes. Roast for 1 hr, turning once, until golden and crisp, and serve with the stew.

Recipe from Good Food magazine, December 2019

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Overall rating

A star rating of 4.8 out of 5.10 ratings
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