Roasted potatoes are always tasty, but these are even better. The potatoes are flattened before roasting which produces more irresistible crispy edges. This recipe comes from Jill Dupleix, a freelance food writer originally from Australia but now a resident of London. Speaking of Australia, the people there are famous for their humorous slang. Take Jill’s instructions for boiling the potatoes “Just bung (throw) them into a pot of salted water” she says. I love that.
The potatoes are boiled until just cooked through without being soft. Use a potato masher to squash the potatoes flat then brush with olive oil and sprinkle with coarse salt and black pepper. Scatter some fresh thyme sprigs on the potatoes.
Crash Hot Potatoes
2 generous servings
Ingredients
1 1/2 pounds baby red potatoes
1 tablespoon extra virgin olive oil
coarse sea salt (Maldon works well)
freshly ground black pepper
thyme sprigs
Preparation
Heat the oven to 450 degrees
Scrub the potatoes and place in a pot of salted water. Bring to a boil then simmer for about 12 minutes until just done. The cooking time will depend on the size of your potatoes, check frequently so they don’t over cook.
Drain the cooked potatoes and arrange on a lightly oiled baking sheet. Using a potato masher, flatten the potatoes until they are twice their original diameter.
Brush the tops with olive oil and sprinkle with coarse sea salt and pepper. Scatter the thyme sprigs over the potatoes.
Bake for about 30 minutes or until they potatoes are crisp and golden.