Smashed Spuds

Great for using with smaller summer potatoes, the skins go cripsy & golden.

Make these your own by using different herbs, smashed garlic or even a few olives!

What you will need:

3 handfuls of small potatoes, washed & scrubbed

Olive oil

A few sprigs of rosemary, leaves only or if you using dried 1 tsp

Sea salt

Freshly ground black pepper

Let's cook:

1. Pre-heat the oven to 180c/ 350f/ gas mark 4 and line a baking tray with greaseproof paper.

2. Place the potatoes in a pan of cold water, place on a high heat and bring them to the boil.

3. Allow them to boil for 5 minutes, at which point they will only be partially cooked. Drain and pop to one side.

4. Tumble the potatoes into the baking tray or oven dish, drizzle them with a glug of olive oil, season with a pinch of salt and pepper. Give them a shake and pop them in the hot oven.

5. Allow them to roast for 15 minutes then remove the tray from the oven and gently crush each potato with the back of a large spoon or potato masher.

6. Scatter over the herbs amongst the potatoes. Drizzle with

a little more olive oil and pop the tray back into the oven for a further 15 mins or until they are golden and crispy.

Enjoy x