Herb-roasted pork in milk with crackling
Try our take on milk-braised pork, or ‘maiale al latte’ – the best way we know of keeping lean pork succulent. Use the meat juices in this Tuscan-inspired recipe to make a rich gravy
Smashed roasted new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg new potatoes
- 3 tbsp olive oil
Nutrition: Per serving (6)
- kcal159
- fat6g
- saturates1g
- carbs23g
- sugars2g
- fibre3g
- protein3g
- salt0.01g
Method
step 1
Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm – a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork – the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
step 2
Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.
