METHODPre-heat the oven to 200°C.
Wash the potatoes, gently scrubbing any loose skin but not peeling.
Boil the potatoes for 10 minutes in unsalted water and then drain well.
Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with a little sea salt and scatter over the rosemary sprigs.
Bake for 20 minutes until crispy and delicious!
Easy and summer tasting!
Serves: 4
Preparation: 10 mins
Cooking: 20 mins
15 Albert Bartlett Jersey Royals
2 tbsp olive oil
Sprinkle of Maldon Sea Salt
4 sprigs of rosemary
1 tsp garlic powder