Boil the potatoes in salted water for around 20 minutes until just softened.
Drain the potatoes then place on a lightly oiled baking sheet.
Crush each potato with a potato masher, the bottom of a glass or even a fork.
Drizzle each potato with a little olive oil then season with salt and pepper. Finally sprinkle on a little chopped fresh or dried rosemary.
Place in a hot oven (220 degrees Celsius) for 25 minutes or until lightly golden and crispy.
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