1 pound of baby yellow or red potatoes
sea salt
freshly ground pepper
olive oil
1 bulb garlic, broken into cloves
1 bunch of fresh rosemary, leaves picked
red wine vinegar

Preheat oven to 375. Wash potatoes to get rid of any extra starch and place in large pot, cover with cold water and season well with salt. Bring to a boil, cook 6-7 minutes until parboiled and drain in a colander. Let dry for 3 minutes. Return to put and put the lid on. Then shake the pot so they’re a bit “chuffed” up.

Place potatoes in a baking tray and add olive oil, salt and pepper. Bake for 30 minutes until lightly golden.

After 30 minutes, remove tray and with a masher, gently mash the potatoes so they break open and are “squashed”. In a small bowl, add a glug of olive oil, red wine vinegar, rosemary and garlic. Mix and add to potatoes  until distributed evenly. Pop tray back into the over for another 40 minutes until they are crispy and ready!

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