Crispy potatoes, black olives and garlic
( SERVES 8 )
Photo by Tam West
This recipe was created for Little Diggers potatoes – with wonderful flavour and a firm, waxy texture they are great for boiling, steaming and roasting all summer long.
- Steam or boil the potatoes until just tender, then cool and "smash" them by pressing down on them with a potato masher or slice the potatoes approximately 5mm thick and arrange on baking paper in a roasting dish. Drizzle with olive oil or melted duck fat, sprinkle with sea salt flakes and freshly ground black pepper and roast in a hot oven for 10-15 minutes.
- Scatter potatoes with the pitted and halved kalamata olives, the peeled and smashed garlic and a generous amount of young rosemary or sage leaves. Continue to roast until potatoes are golden and crunchy. Garnish with a little fresh lemon zest to serve.