A scrumptious side dish suitable for a huge host of mains... Such as sweet potato ragu, Chana Masala, Smokey Mexican Bean Chilli.. This recipe is a great side option to make any main dish special, or even used as the certain of a meal! It only requires a few ingriendsta and the little bit of effort makes all of the difference!

Serves: 3-4

Time: 30-40mins

Level: Easy

Tools:

• Saucepan with lid
• Kettle
• Baking tray
• Oven set to 180-200 degrees
• Rolling pin or flat based mug (to smash the potatoes)

Ingredients:

• 10-15 small / medium potatoes (or however many you fancy!)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar 
• 1 tsp dried rosemary
• salt & pepper to taste

Method

1. Start by pre heating the oven and boiling the kettle.
2. Place the potatoes into the saucepan, cover with boiling water and part boil (until just of being fork tender)
3. Oil the baking tray and place into the oven to warm through. Drain and rinse the potatoes.
4. Remove the baking tray from the oven and place the potatoes onto the tray (be careful the oil is hot!)
5. Gently press the potatoes down (again be careful not to press too hard!) - if the potatoes are not cooked enough to press just yet don't panic - you can press after they have cooked a little!
6. Add the rest on the ingredients onto the tray, mix well and place the potatoes into the oven and leave to roast for 15mins.
7. After 15mins remove and flip the potatoes (press down more if you want more of a smashed potato, be gentle with them) place them back in and leave them to crisp up!
8. Once you have reached your desired crisp, remove, serve and enjoy!