Crispy Squashed Rosemary Potatoes
- 1 bag of charlotte or baby potatoes
- 2-3 sprigs of rosemary
- coarse salt
- olive oil
- 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.
- Potatoes can be left for a few hours at this stage until you are ready to use them.
- Roast for 10-15 minutes in hot oven.