Crispy Smashed Potatoes

• 1 kg small waxy potatoes
• 4 tbsp olive oil
• 1½ tsp flaky salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 2 tbsp chopped rosemary or parsley

Method

1. 01Heat the oven to 230°C (450°F). Put the potatoes in a pot, cover with salted cold water and bring to a boil.
2. 02Simmer for 20 minutes, until a knife slides in easily. Drain and let them steam dry for 5 minutes.
3. 03Spread the potatoes on an oiled sheet pan. Press each one flat with the bottom of a glass until about 1 cm thick.
4. 04Drizzle with the remaining oil and season with salt, pepper and garlic powder.
5. 05Roast for 25 minutes, until deeply golden and crisp at the edges. Scatter with herbs and serve.