They are very very good and were quite easy to make. In fact, Joe pretty much did all of it just following the recipe. So there's no excuse for you to try it!
CRASH HOT POTATOES
- 16 small, round potatoes
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- Freshly ground black pepper
- 1 tbsp thyme or rosemary sprigs (I went with rosemary)
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher (or the bottom of a cup because I don't have a masher) to squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper, and herbs.
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.