CRISPY CRUSHED PARMESAN POTATOES

Step by step

1. 1

   Boil the potatoes: Add the 750 grams baby potatoes (jersey royals) to a pan of well-salted water. Bring to the boil and cook until completely tender, about 15- 18 minutes depending on size.

2. 2

   Drain and crush: Drain well and tip into a roasting tray. Once cool enough to handle, gently crush each potato with the back of a fork or a masher, just enough to split the skins and rough up the edges.

3. 3

   First roast: Dot the crushed potatoes with the 1 tablespoons salted butter, heaped and drizzle over the 1 tablespoons vegetable oil, tossing to coat. Roast in a hot oven at 200C for 25- 30 minutes, until deeply golden and crisp at the edges.

4. 4

   Dress while warm: Take the tray out of the oven. While the potatoes are still hot, dollop over the 1 tablespoons mayonnaise and scatter over the 1 tablespoons parmesan, grated, tossing gently so everything gets coated.

5. 5

   Second roast: Return the tray to the oven for a final 5 minutes, just until the parmesan turns golden and crispy.

6. 6

   Finish: Remove from the oven and scatter over the 1 chives, finely chopped, handful. Serve straight away while hot and crispy.