CRUSTY BAKED (POTATO) SPUDS

Steps:

• 1. Preheat the oven at 190 C, 475 F, Gas Mark 5.
• 2. Place a pot with 1l water on medium to high heat. Add the salt and allow to boil.
• 3. Meanwhile wash the potatoes thoroughly and place in the pot when water is almost at boiling point.
• 4. Boil them for 5 min from boiling point.
• 5. While the potatoes are boiling, prepare an oven tray by laying a sheet of parchment paper and drizzling some olive oil.
• 6. When the potatoes have been boiling for 5 min, remove the pot from heat, pour out the water or remove the potatoes from water. Whatever you prefer and find easier.
• 7. Gently and carefully handle the spuds while they are still hot and this is the secret for a great taste and fab crispness. They should go in the oven while still pretty warm from boiling.
• 8. Place each potato on a chopping board and slightly squash with a potato masher. Apply pressure little by little until the potato flattens slightly.
• 9. Remove with a spatula and place nicely in the tray.
• 10. Drizzle a small amount of oil on each potato, sprinkle some coarse sea salt, a tiny pinch of dried herbs (my mix contains some sesame seeds too which is lovely ;-)), some black or cayenne pepper and place them in the oven.
• 11. Bake for 30 min and mid-time you can take the tray out of the oven, drizzle the spuds with a touch more oil, then place it back in.
• 12. Take the tray with the little crusties out of the oven as soon as they look beautifully golden brown.
• 13. Serve immediately and fully ENJOY those little splendours.