Crash Hot Potatoes (Australia)

Delicious, simplistic comfort food  They are crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness.

12 whole new red or white potatoes
3 Tbsp. olive oil
sea salt
black pepper, freshly cracked
fresh herbs (such as; rosemary, chives or thyme), chopped
2-3 cloves garlic, finely chopped (optional)
Parmesan cheese, grated (optional)

Preheat oven to 450°F (230°C).

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90° and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with salt, pepper and herbs.  Then top with some lovely grated Parmesan cheese, if desired.

Bake for 20-25 minutes or until golden brown.

Makes 4-6 servings.