[RECIPE IN SHOW NOTES] 



One of Simon's favourite foods is... the POTATO. And our cookbook The Food Fix has 3 roast potato recipes in it, THREE!, and they're all different! But this one is a doozy. It's based on a 90s recipe by Jill Dupleix. 



Want more food tips? Check out the 5 Minute Food Fix Instagram.



RECIPE



CRASH HOT POTATOES (SERVES 4 as a side) 

Cook your potatoes (12 to 16 small potatoes, unpeeled)  in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain. 

When ready to cook,  place the potatoes on a baking tray lined with baking paper. 

Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil (3 tbsp), add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs. 

Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot. 

[RECIPE IN SHOW NOTES] 
 
One of Simon's favourite foods is... the POTATO. And our cookbook The Food Fix has 3 roast potato recipes in it, THREE!, and they're all different! But this one is a doozy. It's based on a 90s recipe by Jill Dupleix. 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
RECIPE
 
CRASH HOT POTATOES (SERVES 4 as a side) 
Cook your potatoes (12 to 16 small potatoes, unpeeled)  in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain. 
When ready to cook,  place the potatoes on a baking tray lined with baking paper. 
Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil (3 tbsp), add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs. 
Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot.

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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