Steps
- Preheat the oven to 400°F / 200°C. Bring a saucepan of water to a boil with 1 tablespoon of salt.
- Add 700g of small unpeeled potatoes and boil for 20-25 minutes, until tender. Drain and leave to dry for 5 minutes.
- Space the potatoes on a baking sheet and press flat with a potato masher, keeping each one intact with rough edges. Leave to dry for 5 minutes.
- Drizzle with 30g of melted unsalted butter and 1 tablespoon of olive oil. Sprinkle with ¾ teaspoon of salt and ¼ teaspoon of black pepper.
- Roast for 45 minutes, until deeply golden and crisp, without turning.