I can’t remember where I first read about ‘crashed potatoes’ but I’m so grateful. They work best with little new potatoes, but I didn’t have any of those last night, so I just cut the long thin potatoes we had into three.
Leave the skin on, parboil for 10 minutes, then stick them in a roasting pan or dish, add olive oil, salt and pepper (and I put in loads of garlic, cos I love garlic) and then gently squish the potatoes with a masher. You just want the skin to burst. Roast for about 15 minutes (depending on the size of your spuds, it could be a bit less or more – I checked mine after 10).
They don’t look like much on the photo, I know – this is partly because I can’t find the charger for my lovely camera and so I’m stuck with the unlovely BlackBerry – but they’re ace, I promise you.