Crushed potatoes with rosemary
A delicious side dish to any main.
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6-8 medium potatoes, peeled and quartered.
Extra virgin olive oil.
3-4 sprigs rosemary.
Preheat the oven to 220C.
Place the potato pieces in a saucepan and cover with water. Bring to the boil, then switch the heat off and drain immediately.
Transfer the potatoes to a shallow baking dish. Splash in a little olive oil and roll the pieces around until they're well coated. Sprinkle generously with salt and tuck the rosemary among them.
Bake for about half an hour or until golden brown and tender inside.
Place the potatoes on a serving plate and lightly crush with the back of a fork or a masher.