Prep: 10 min
Cook: 45 min
Serves 4

The potatoes are first boiled then squashed flat and roasted until terminally crisp and crunchy. They should still hang together as a potato, but a few bits will always fall off and crisp: the cook’s reward.

12 small to medium Jersey Royals, unpeeled
Olive oil for brushing
1tsp caraway seeds
1tbsp thyme sprigs
Sea salt and black pepper

METHOD

Scrub the potatoes and cook in simmering salted water for 15 min or until just tender. Heat the oven to 230C/Gas 8. Place the potatoes on a baking tray lined with greaseproof paper. Squash them flat with a fork or a potato masher, brush with olive oil, scatter with caraway seeds, thyme, sea salt and pepper and bake for 30 min or until very crisp and golden brown.