METHODBoil 4 Albert Bartlett Potatoes with the skin on, for about 30 minutes until soft when you prod them with a sharp knife. Remove from the pan and leave to cool.
Preheat the oven to 200c.
Rub 1 tbsp of extra virgin olive oil onto a baking tray and put the potatoes on top. One by one, smash them with your fist or a large mug.
Mix the remaining olive oil in a bowl with a large pinch of sea salt, the dried herbs, the garlic and the paprika. Coat the top of each potato with the mixture.
Roast the potatoes in the oven on 200c for about 45 minutes until golden and crispy.
Mix the sour cream, a pinch of sea salt, the chopped herbs and the juice from half a lemon. Dollop over the potatoes and enjoy!
Serves: 2
Preparation: 20 mins
Cooking: 1hr 15 mins
4 Albert Bartlett Potatoes
5 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp mixed dried herbs
Large pinch of sea salt x2
4 tbsp sour cream
A handful of chopped dill & parsley
Half a lemon