Smashed Potatoes

Ingredients

• 2 1/4 lbbaby potatoes, waxy, similar sizes
• 2 tbspsalt, for the water
• 1/3 cupolive oil
• 4 clovesgarlic, minced
• 2 tspfresh rosemary, chopped

Method

1. 1

   Put the potatoes in a pan of cold water with the salt, bring to a boil and cook for about 20 minutes, until a knife slides through with no resistance at all. Underdone potatoes will not squash; they will crumble.

2. 2

   Drain them and leave them in the colander for 5 minutes to steam dry. Meanwhile heat the oven to 425°F.

3. 3

   Spread the potatoes on an oiled sheet pan and press down on each one with the base of a mug or a masher until it splits and flattens to about 1 cm. Ragged edges are what get crisp, so do not aim for tidy discs.

4. 4

   Stir the garlic and rosemary into the rest of the olive oil, spoon it over the potatoes, and roast for 30 minutes until they are deep golden and crunchy at the edges.