by Deb Worgan

Ingredients
½ cup of medium or robust olive oil
1 kg potatoes, peeled
Salt and fresh black pepper

Method

Preheat oven to 220º C.
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil. Put the potatoes in the pan and push down on each with a potato masher to break them slightly.
Drizzle olive oil over the top of each potato and dust with salt and pepper.
Bake for 45 minutes at 220º C until crisp and golden.