Crispy Smashed Potatoes

Ingredients

• 900 g (2 lb) Small waxy potatoes, about the size of an egg, scrubbed
• 1 tsp Fine salt, for the water
• 4 tbsp (60 ml) Olive oil
• ½ tsp Garlic powder
• 1 tbsp Fresh rosemary or thyme, leaves, finely chopped
• Flaky salt and black pepper

You’ll need: Large pot, Large baking tray

Method

1. 1

   Boil. Put the potatoes in a large pot, cover with cold water and add the fine salt. Bring to the boil, then simmer for 15 to 20 minutes, until a knife goes in easily and the skins are just starting to split.

2. 2

   Dry. Heat the oven to 220°C (425°F) and put 2 tablespoons of the oil on a large baking tray to heat. Drain the potatoes and leave them in the colander for 5 minutes so the steam escapes and the skins dry.

3. 3

   Smash. Tip the potatoes onto the hot tray, spaced apart. Press each one down firmly with the bottom of a glass or a potato masher until about half as thick as it was, with ragged edges.

4. 4

   Season and roast. Drizzle with the remaining oil and sprinkle with the garlic powder, herbs, flaky salt and pepper. Roast for 30 to 35 minutes, without turning, until deep golden and crisp on the edges.

5. 5

   Serve. Lift them off the tray with a spatula so the crust stays intact, and serve straight away.