• 1 kilo (2.2 pounds) new potatoes, scrubbed
  • 6 tablespoons olive oil
  • Flaked sea salt and ground black pepper

Heat oven to 260℃ (500℉). Place potatoes on a large roasting tin, pour 1/2cup water into the tin and wrap super tightly with aluminum foil. Cook until a paring knife or skewer slips in and out of potatoes easily (poke through the foil to test), 25 to 30 minutes, if not ready cook for a further 5 minutes and test again. Remove foil and cool 10 minutes. If any water remains on roasting tin, drain and blot dry with a paper towel.

Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly in the roasting tin, using a potato masher or a heavy flat plate (I prefer a plate for this) press down firmly to flatten each potato to about 1/2 inch thick. Season generously with salt and pepper; drizzle with remaining 3 tablespoons oil. Roast potatoes for 20 minutes minutes. Take out the trayand give the potatoes a shake and flip them over to roast on the second side for a further 20 minutes until well browned. Serve immediately.