Smashed roast potatoes

1.In a pan on high heat, cover potatoes with cold, salted water. Bring to boil. Reduce heat to low. Simmer 20 minutes, until just tender.

2.Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with foil, then baking paper.

3.When potatoes are tender, transfer to a double layer of paper towel and drain for 1-2 minutes. Using folded paper towel in palm of hand, gently press down on potatoes to flatten slightly without breaking apart. Carefully transfer to prepared tray.

4.Season potatoes with salt to taste and drizzle with olive oil, making sure a little oil runs underneath potatoes to coat well on all sides. Bake potatoes 30-40 minutes until crispy and deep brown around edges. Use a spatula or tongs to gently turn once halfway through cooking time. Serve hot.