Servings: 2 servings
Ingredients
- 0.5 kilogram baby potatoes
- a generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
- Salt Himalayan pink salt or Celtic sea salt
Variation
- 1 tablespoon chili flakes
- 2 sprigs rosemary
Procédé
- Make sure your baby potatoes have no sprouts. Wash the potatoes and trim away any damaged spots. Boil or steam them for 20 minutes.0.5 kilogram baby potatoes
- Preheat the oven to 240 degrees Celsius.
- Drain the potatoes and place them in an ovenproof dish. Gently smash them with your fist (murro), your thumb, the back of a spoon or the base of a liqueur glass.
- Drizzle generously with olive oil. Roast for half an hour until they develop a crisp crust.a generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
- Sprinkle generously with good-quality salt (such as Celtic sea salt).Salt, 1 tablespoon chili flakes, 2 sprigs rosemary
Notes
Equipment: oven set to 240 degrees Celsius, ovenproof dish, saucepan.
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