Wash and peel the potatoes. If they are small, just cut them in half. If they are bigger just make sure that you cut them in more or less the same size. Put them in a pot and boil for 7-10 minutes (depending on the size of your potatoes)
Drain them. While you are draining them, toss them around a bit, so that the potatoes get a bit chuffed up
Get a pan that will fit the potatoes (they should all be in one layer). Put 2 tbsp olive oil in it, put the potatoes in, add salt and pepper and toss them around to cover them with the oil.
Put them in the oven for 30 minutes (175 C)
In the meantime prepare this mix: in a small bowl add 3 tbsp olive oil, 2 tbsp vinegar of your choice, the rosemary leaves and the garlic (roughly chopped)
Take the pan out and gently squash each potato with a potato masher. This really helps to make the potatoes crunchy! Add the mixture you have prepared, give the pan a shake and put back in the oven for another 30 minutes (please note that this time I didn't have rosemary, so I added fresh oregano and lemon verbena. I will update photo next time!)
Serve hot!
