Crispy Crushed Potatoes with Rosemary, Garlic and OLYFO Gold

Boiled until tender, pressed flat, then roasted in olive oil until the edges turn golden and crackle. Rosemary and garlic go in for the last minutes so they perfume the oil without burning. It is a warm side dish for winter tables, and it lets a good extra virgin olive oil show what it can do.

Ingredients

1 kg small waxy potatoes, skins on

5 tablespoons OLYFO Gold extra virgin olive oil, plus a little for serving

4 garlic cloves, lightly crushed in their skins

3 sprigs fresh rosemary

1 teaspoon coarse sea salt

Freshly ground black pepper

Flaky salt, to finish

Method

1. Heat the oven to 220 degrees C, or 200 degrees C for a fan oven.
2. Put the potatoes in a large pan of cold salted water, bring to the boil and simmer for 15 to 20 minutes, until a knife slides in easily.
3. Drain well and leave the potatoes in the colander for 5 minutes so the steam can dry their skins.
4. Pour 3 tablespoons of OLYFO Gold onto a large baking tray and spread it evenly.
5. Place the potatoes on the tray with space between them. Press each one gently with the base of a glass or a potato masher until it splits and flattens to about 1.5 cm thick.
6. Drizzle the remaining 2 tablespoons of OLYFO Gold over the potatoes and season with the sea salt and black pepper.
7. Roast for 25 minutes, then turn the potatoes over.
8. Scatter the garlic cloves and rosemary leaves over the tray and roast for another 15 to 20 minutes, until the potatoes are deep golden and crisp at the edges.
9. Squeeze the soft garlic from its skins over the potatoes, finish with flaky salt and a final drizzle of OLYFO Gold, and serve hot.