Young potatoes of any sort roast sweetly, especially if scrubbed hard so their skin almost disappears and they are allowed to develop a sticky, golden coating in the oven. They need a few minutes in boiling water before they hit the oven if they are not to toughen as they roast. I match them with robust ingredients—slices of fat-flecked salami or perhaps a spoonful of softly fibrous pork rillettes—as a Saturday lunch.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C). Rub the loose skin from the potatoes, then boil them in salted water until tender. Drain and put them into a baking dish or roasting pan. Using the back of a spoon, press down on each potato, crushing it slightly—you just need to break the skin and flesh a little in order to allow the oil to penetrate and the potato to crisp.
Step 2
Pour a good glug of olive oil onto each smashed potato, then chop the rosemary spikes finely and crumble them over the potatoes. Season and roast for thirty-five to forty minutes, until the potatoes are golden and crisp around the edges.
Step 3
Divide the salami among four plates, then add the olives, the roast potatoes, and a drizzle of olive oil.
