William’s crushed roast potatoes
There is heated debate in my family about how to do roast potatoes, so much so that one Christmas we had both my sister Sofie’s and my brother Henry’s versions. Therefore this recipe comes from outside the family – although barely, as we spend so much time with William and Trine. These potatoes, which William says are, perhaps, closer to chips, go with everything and are particularly good with Trine’s salsa verde (which is in the book). SERVES 4-6 750g small new potatoes sea salt flakes olive oil or (if you have it) goose fat fresh rosemary or thyme anchovies (optional)
Preheat the oven to 200C/ fan 180C/gas 6.
Boil the potatoes until soft, 10-12 minutes, depending on size.
Drain and place on a large, flat baking tray and crush lightly with the back of a spatula or wooden spoon so that each potato cracks open. (Do not squash completely flat – this is not mashed potato.)
Sprinkle liberal amounts of sea salt over the potatoes and then plenty of olive oil or goose fat. Add a sprinkling of fresh rosemary or thyme and the anchovies if you like them (they’re a good addition), then roast for 20 minutes or until crisp and brown.