Crispy smashed potatoes recipe
 Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing – resist the temptation to keep turning and you will be rewarded with a beautifully crisp spud. 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skins left on, smashed with the side of a knife 4 thyme sprigs (optional) sea salt flakes 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skins left on, smashed with the side of a knife 4 thyme sprigs (optional) sea salt flakes Method Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Recipe tips If you fancy spicing the potatoes up, add a teaspoon of curry powder for the last 5 minutes of cooking and finish with chopped green chilli and a handful of chopped coriander.