Crispy Squashed Rosemary Potatoes

A new twist on an old favourite.


  • 1 bag of charlotte or baby potatoes
  • 2-3 sprigs of rosemary
  • coarse salt
  • olive oil


  1. Boil potatoes until almost cooked and drain. Toss potatoes onto a roasting tray, squash with a potato masher (don't mash), drizzle with olive oil and sprinkle with coarse salt and rosemary.
  2. Potatoes can be left for a few hours at this stage until you are ready to use them.
  3. Roast for 10-15 minutes in hot oven.


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