Crispy potatoes, black olives and garlic

Name: Crispy potatoes, black olives and garlic
Yield: 8
Ingredients: 25 Little Diggers potatoes (Main); 1 drizzle Olive oil, or melted duck fat; 100 g Kalamata olives, pitted and halved (Main); 7 Garlic cloves, use up to 10 garlic cloves, peeled and smashed (Main); 1 handful Fresh rosemary, choose young leaves, or use young sage leaves (Main); 1 sprinkle Lemon zest, according to taste, to serve

for 8 people

Tam West

Warren Elwin

Food writer

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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.

Ingredients

25	Little Diggers potatoes (Main)
1 drizzle	Olive oil, or melted duck fat
100 g	Kalamata olives, pitted and halved (Main)
7	Garlic cloves, use up to 10 garlic cloves, peeled and smashed (Main)
1 handful	Fresh rosemary, choose young leaves, or use young sage leaves (Main)
1 sprinkle	Lemon zest, according to taste, to serve

Directions

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.