If you haven’t made a version of these ‘to die for’ spuds you are missing out. Part boiled whole baby potatoes (leave skins on), let them cool a little and then put between two paper towels and lightly crush with the back of your hand. Carefully lay them apart from each other on baking paper on a baking tray. Drizzle with extra virgin olive oil. Sprinkle with sea salt, freshly ground black pepper and dried chilli flakes. Bake in a hot oven (200 degrees C) until browned and crispy.
Tip – you have to make a heap of them as they are absolutely delish. Just ask @jamieoliver – he raves about them. Did he make them first?
