All crunchy edges and soft insides. Serve with the protein of your choice. And pep up by drizzling over salsa verde, persillade or chilli oil and fresh coriander once cooked
- 500g small new potatoes, cleaned and left whole
- Salt
- 4 tbsp veg oil
- Pre-heat the oven to 180C fan (200C)
- Bring a half-full pan of salted water to the boil and tip in the potatoes
- Boil for 15 mins until nearly cooked through
- Drain and then squash each one lightly with a potato masher – not until completely flattened but moderately crushed without breaking into pieces
- Put a roasting tin with the oil in it into the oven for 5 mins
- When the oil is hot, pop the potatoes into the tray and flip them over gently in the oil
- Scatter over a pinch of salt
- Roast for 40-45 mins until golden and crisp
Sophie cooks 