Crash-hot potatoes

Crash-hot potatoes

Core recipe

This is one of those crazy little recipes that once tried, is immediately incorporated into your own repertoire. It's what you want when you want a crisp, roast potato, only better. And all you have to do is boil a few small potatoes, smash them flat and blast them in a hot oven until they are terminally crisp. Serve with meat, fish, chicken or even on their own with dips.

Serves 4

16 small, round potatoes

salt

1 tbsp extra virgin olive oil

1 tsp sea salt

freshly ground black pepper

1 tbsp fennel or caraway seeds

1 tbsp thyme or rosemary sprigs

Heat oven to 230 or 250C - 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.

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.

Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.

Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.