A light and tasty summer option - will please even the most discerning potato lover
- Cook potatoes (pearlas, jersey bennie or nadine) in a saucepan of salted water until just tender, drain and allow to cool.
- Preheat oven to 200 degC. Place potatoes in a single layer on an oiled roasting dish.
- Carefully crush each potato with a potato masher, taking care not to smash the potatoes completely, until approximately 1cm high.
- Brush with oil and sprinkle with sea salt. Bake for 20 minutes until golden and crisp.