Crushed, Crispy Potatoes

• 500 g baby potatoes
• 2 garlic cloves
• 0.5 tablespoon of salt
• 4 tablespoons of olive oil
• 1 pinch of pepper
• 2 tablespoons of chopped fresh parsley

• Preheat the oven to 230°C.
• Place the potatoes with their skins on in the pot filled with cold salted water and bring to the boil. Once boiling, cook for a further 15 minutes until just soft. Drain.
• Peel and chop the garlic.
• Pour a dash of olive oil into the bottom of the pot. Add half the potatoes and press them with the bottom of a large glass, flattening them but not breaking them apart. Sprinkle with garlic, salt and pepper. Drizzle each potato with a dash of olive oil. Place in the top of the oven for around 25 minutes without the lid until the potatoes are golden brown and crispy. Repeat the process with the remaining potatoes.
• Sprinkle with chopped fresh parsley before serving.

Tips:

• These little crushed baked potatoes are ideal served with grilled or barbecued foods but also make an excellent accompaniment to more sophisticated dishes.
• Why not experiment with the herbs, such as rosemary, thyme or basil, etc.?
• If you are flexitarian, add pieces of sliced grilled bacon at the end of cooking or top with smoked salmon and crème fraîche just before serving to add even more delicious flavour.