Crushed rosemary potatoes

Ingredients

• 2kg (about 4.4 lbs) baby potatoes
• 4 tbsp olive oil
• salt, to taste
• 2-3 large sprigs of rosemary, finely chopped

Directions

1. Place the potatoes in a large pot, season with salt, and cover with cold water. Bring to a boil. Once cooked, drain well and leave to steam off any excess water. Allow them to cool enough to be handled.
2. Preheat the oven to 190°C (375°F). In a roasting tray, drizzle with olive oil, and season well with salt and the chopped rosemary.
3. Take the potatoes and, using the palm of your hand, press firmly to flatten and crush them. Be careful to keep each potato mostly intact. Using a spatula, transfer the crushed potatoes from the board to the oiled and seasoned baking tray.
4. Drizzle more olive oil over the top of the potatoes and sprinkle with additional salt. Place in the oven and bake for 50 minutes to an hour, or until the potatoes are golden brown and crispy.