For optimum crisp factor aim to make the potatoes raggedy and nubbly when you smash them. This is not the time for neat and tidy!

INGREDIENTS

• 1-1.2kg potatoes (6 to 8 medium sized),skin on
• 1 tbsp salt (for boiling water)
• 30g unsalted butter,melted
• 1 tbsp olive oil
• about ¾ tsp salt
• ¼ tsp black pepper
• 2 tsp chopped parsley (or 1 tsp fresh thyme leaves)

METHOD

1. Place potatoes in a large pot,cover with 10cm of water and add salt. Place over high heat and bring to a boil. Partially cover with a lid and boil for 25 minutes or until they offer no resistance when a knife is inserted into the centre. Don't worry if the skin splits.
2. Halfway through boiling,preheat oven to 180C fan-forced (200C conventional).
3. Drain potatoes then transfer to a baking tray. Using a"S"curve potato masher or two forks,smash the potatoes so they're 1½–2cm thick. If the potatoes split,don't worry,just push them together. Aim for raggedy surfaces – it means more crispy bits.
4. Leave potatoes on the tray for 10 minutes to steam dry – this makes them crispier. Then drizzle over butter and oil,and sprinkle with salt and pepper.
5. Roast for 40-55 minutes or until deeply golden and crispy on the top and underside. Do not flip!
6. Remove from oven,sprinkle with parsley or thyme and serve immediately.

Serves 6-8 as a side

Notes:

• Waxy potatoes will yield crispier outsides,and starchy potatoes will be fluffier inside (but still crispy!). For a good balance of fluffy/crispy,I like using all-rounders such as sebago (those common dirt brushed potatoes you find everywhere).
• Adding garlic is tempting. But resist. It will burn at the high temperature. Nobody likes burnt bits of garlic on their spuds.
• I've been known to finish with a sprinkle of parmesan just before serving. It's been received well.
• I have also been known to drizzle the finished spuds with extra melted butter. This too has been receivedvery well!

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