Crispy Smashed Potatoes with MOC Garlic Oil

Serves 4. 1 hour.

Ingredients

• 2 lb baby potatoes
• 1/4 cup MOC Garlic Oil, plus 1 tbsp to finish
• Rosemary
• Flaky sea salt and black pepper

Method

1. Boil the potatoes in well-salted water 20 minutes, until a fork goes through without resistance.
2. Drain and leave in the colander 5 minutes to steam dry. Do not skip this.
3. Heat the oven to 425F. Spread the potatoes on a tray and press each one flat with the base of a glass.
4. Pour over 1/4 cup MOC Garlic Oil, season, add rosemary.
5. Roast 35 to 40 minutes without turning, until the edges are dark and brittle.
6. Finish with the last tablespoon of oil and flaky salt.

Why it works

• Surface moisture is the enemy of crisp. Five minutes of steam drying does more than ten extra minutes in the oven.
• Smashing turns a sphere into a disc and roughly triples the surface exposed to heat and oil.
• Do not turn them. Every time the tray leaves the oven the temperature drops and crisping stalls.