SMASHED GARLIC RECIPES

Steps:

• 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.
• 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.

Steps:

• 1. Preheat the oven to 450�F. Line a baking sheet with parchment paper. Bring a large pot of generously salted water to a boil. Add the Brussels sprouts and cook until bright green and tender, 8 to 10 minutes. Drain well and transfer to a large bowl. 2. Toss the Brussels sprouts in a few tablespoons of olive oil (enough to coat), along with the Parmesan, garlic powder and pepper flakes. Arrange the Brussels sprouts on the prepared baking sheet and use the bottom of a small cup to smash the sprouts. 3. Bake until the Brussels sprouts are crisp and deeply golden, flipping halfway through, 20 to 25 minutes.