Smashed Roasted Potatoes

Smashed Roasted Potatoes (from The English Kitchen)

16 small new potatoes, unpeeled

2 Tb olive oil

a few sprigs fresh rosemary

sea salt (kosher salt) and freshly ground black pepper

Preheat the oven to 450. Place a baking tray/cookie sheet into the oven while it heats.

Toss the potatoes together with 1 Tb of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20-30 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon.

Drizzle with the remainder of the oil. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper.

Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.