Perfectly Smashed Potatoes

I'm so proud of this.

Yes please!  These were finished in my little pan and would serve two as part of a main.

The trick, or luck is to cook salad potatoes (Aldxandria here) until tender enough to just squash with the bottom of a glass. Ideally we would like the potato to hold it's shape so there is little potato 'fall out' (technical term).

Then simply add 1/2 TBSP of butter, a sprinkle of salt flakes and rosemary.  Fry over a low heat for around 5 minutes, flip once.

Absolutely lovely with fish.

Try with Loïc's Baccala for lunch:

baccala mantecato with crispy polenta