Squashed baby potatoes with rosemary

• unpeeled salad or new potatoes1 ½kg kg

  - you want about 40

• olive oil↗3 tbsp tbsp
• lots of little rosemary

  sprigs

Step-by-step instructions

1. 1

   Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.