Crispy Smashed Roast Potatoes

A roast dinner is not complete without roast potatoes, and this is my favourite way of serving them - rustic, creamy inside with crispy skin.  Nothing could be easier.  Boil them in salted water until just tender, crush open to expose the flesh, brush over with olive oil and bake in the oven until golden.  Perfect as a side for my slow cooked lamb shoulder, crumbed pork loin chops or festive glazed ham with cranberry orange compote.

Makes 6-8

INGREDIENTS

• 6-8 small or new potatoes
• sea salt
• freshly ground black pepper
• ¼ teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped parsley, for garnishing

METHOD

1. Place potatoes and ½ teaspoon salt in a saucepan and fill it with enough water to completely submerge the potatoes.  Bring to a boil and cook for 10 minutes, or until the potatoes are fork-tender.  Drain and let them cool slightly.
2. Brush a baking tray with 1 tablespoon oil.  Place potatoes onto the oiled surface, leaving some space between them.  Use a potato masher or the bottom of a glass jar to firmly press the potatoes down to break some skin and expose the flesh.  (No need to 'smash' them with any force.)  
3. Season the potatoes with salt, pepper and paprika.
4. Brush the potatoes with the remaining tablespoon of oil.
5. Bake potatoes in a preheated 200°C /400°F oven for 20 minutes or until golden brown and crisp around the edges.  Garnish with chopped parsley.