Crispy smashed potatoes with rosemary

Ingredients

• 10 medium potatoes (2 per person + 2 extra)
• 1 tablespoon rosemary leaves
• 2 tablespoons olive oil (divided) (approximately)
• salt and pepper to taste

Instructions

1. 1

   Wash the potatoes. Leave the smaller ones whole and cut larger ones into halves or quarters.

2. 2

   Place the potatoes in a pan of cold salted water with just enough water to cover them. Bring the water to the boil and then boil the potatoes for 8 to10 minutes (depending on the size) until they are soft enough to be pierced with a fork.

3. 3

   Drain the potatoes and cover them with cold water to stop the cooking process. This will also allow them to cool down to a temperature where you can handle them without burning yourself.

4. 4

   Drizzle a baking tray with one tablespoon of olive oil and arrange the potatoes on top

5. 5

   Using a potato masher or the bottom of a sturdy drinking glass, press down onto the potatoes until they split and flatten.

6. 6

   Sprinkle the potatoes with a little extra salt (which helps them to crisp), drizzle with another tablespoon of olive oil, and sprinkle with the rosemary leaves.

7. 7

   Bake in a hot oven (200C / 400F) for about 45 minutes until the potatoes are crispy and golden. Check the potatoes occasionally and turn them to make sure they brown on all sides.

8. 8

   Serve hot.