Portuguese punched potatoes

Name: Portuguese punched potatoes
Ingredients: 150g boiled skin-on potatoes; 0.5tbsp extra-virgin olive oil; 1 small garlic clove peeled and crushed; 0.5tsp finely grated lemon zest; 0.25tsp spices of your choice (crushed coriander and/or cumin seeds, smoked paprika, say); 0.5tsp hardy herb leaves (thyme, rosemary, oregano), roughly chopped

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Servings: 1

Author : Tom Hunt

Ingredients

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150 grams boiled skin-on potatoes0.5tbsp extra-virgin olive oil1 small garlic clove peeled and crushed0.5tsp finely grated lemon zest0.25tsp spices of your choice (crushed coriander and/or cumin seeds, smoked paprika, say)0.5tsp hardy herb leaves (thyme, rosemary, oregano), roughly chopped

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Instructions

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Step 1

Heat the oven to 200C (180C fan)/390F/gas 6.

Step 2

Scale up the ingredients depending on how many portions of potatoes you want. Put the potatoes on a baking tray, then half crush them with the palm of your hand (or use the back of a large spoon) so they split open but just about still hold together. Drizzle with extra-virgin olive oil to taste, toss to coat and roast for about 45 minutes, until the potatoes start to crisp up and turn golden brown.

Step 3

Meanwhile, make an optional seasoning from various storecupboard ingredients, again scaling up the quantities according to how many you’re cooking for. In a small bowl, mix the crushed garlic, lemon zest, spices and herbs.

Step 4

Once the potatoes have had their 45 minutes, scatter the seasoning over the top, toss again and return to the oven for a final 15 minutes, until the potatoes are nice and crisp. Finish with a generous seasoning of sea salt and serve immediately.