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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Taken from Chef Jill Dupleix's recipe online. Ingredients:
16 baby potatoes, scrubbed |
salt |
1 tablespoon extra virgin olive oil |
1 teaspoon sea salt |
fresh ground black pepper |
1 tablespoon thyme (or crushed rosemary sprigs) |
Directions:
1. Heat oven to 230degC (459degF).
2. Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
3. Drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter.
4. Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
5. Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.
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