Smashed baby potatoes with roasted garlic & rosemary cream

Preheat oven to 200C (180C fan).

Place potatoes and garlic on baking tray. Drizzle with olive oil and toss well to coat. Sprinkle with sea salt and half the rosemary leaves. Place in oven for 15 mins, then remove garlic. Return potatoes to oven for another 25 mins, or until crispy-skinned and golden.

Squeeze roasted garlic out of skins into mortar with a drizzle of oil and a pinch of salt. With pestle, grind ingredients together to make a paste.

Add aioli and mix together to make a creamy sauce. Add cream and black pepper to taste, and stir well.

To serve Crush potatoes gently with back of spoon once cooked. Place in serving bowl. Serve warm with cream sauce and garnish with remainder of rosemary and some sea salt.All self-respecting barbecues feature a potato salad; this one is made with roasted potatoes for a change.