Crash hot potatoes
Patricia Scarpin
A delicious side dish that is easy to prepare
ingredients
- 16 small, round potatoes
- salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon thyme or rosemary sprigs – I used a bit more
directions
- 1
Heat oven to 230 or 250°C/445 or 480°F - yes, hot. Don’t peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they’ll take a skewer without too much resistance. They should be just about cooked, without being soft.
- 2
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
- 3
Brush the tops with olive oil, and scatter with sea salt, pepper and thyme.
- 4
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.
Source: Jill Dupleix's website
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