Smashed Potatoes

Crispy and crunchy roast potatoes are one of my favourite sides, but you can maximize the nutrients by leaving the skin on in this 'smashed' potato variation on the traditional roast potato.

Ingredients

• Baby potatoes about 5cm across, with skin on. You can use pontiac, royal blue or any variation of potato
• Olive Oil
• Sea salt or himalayan salt crystals

Method

• Wash dirt from potatoes but don't be too fussy, dirt gives our stomachs good bacteria and won't hurt us
• Par-boil the potatoes in a pot of boiling water for about 8 - 12 minutes
• Remove potatoes from pot and leave to cool for about 10 minutes
• Using a tea-towel or oven mitt, squash the potatoes slightly so that the skins break slightly, but you want the potato to stay whole so don't squash too much. Do this to all potatoes.
• Place in a baking tray and rub generously with olive oil
• Sprinkle salt over them, be generous if you are using a pure salt.
• Bake in a medium oven for about 30 - 60 minutes or until crunchy. The longer you cook them, the crunchier they get!
• Check after 30 minutes to see if they need more olive oil or salt