Roast New Potatoes and Salami

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Rub the loose skin from the potatoes, then boil them in salted water until tender.

3. 3

   Drain and put them into a baking dish or roasting pan.

4. 4

   Using the back of a spoon, press down on each potato, crushing it slightlyyou just need to break the skin and flesh a little in order to allow the oil to penetrate and the potato to crisp.

5. 5

   Pour a good glug of olive oil onto each smashed potato, then chop the rosemary spikes finely and crumble them over the potatoes.

6. 6

   Season and roast for thirty-five to forty minutes, until the potatoes are golden and crisp around the edges.

7. 7

   Divide the salami among four plates, then add the olives, the roast potatoes, and a drizzle of olive oil.

No additional tips available.