Directions:

Wash potatoes and add to a large pot. Cover with water by 3-4". Add about 1/2 tsp salt and bring to the boil. Cook for 9-10 minutes until a wooden skewer easily passes through a potato. Be careful not too overcook.

Remove potatoes to a towel and let cool for 10 minutes. Fold a kitchen towel in four, place it on top of a potato and press straight down to "smash" the potato. Potato should be about 1/2" thick. Repeat with remaining potatoes.

Line a cookie sheet with parchment paper and brush with the best olive oil you have. Place smashed potatoes in a single layer on the parchment and leave to cool completely. (Note: this recipe can be made up to this point up to a day ahead.)

Preheat oven to 450 F. Brush the smashed potatoes with olive oil and sprinkle with your best salt and freshly ground pepper. Bake for 40 minutes until crispy - gently flipping them half way through.

• Chipotle BBQ Sauce
  • 1/3 Cup ketchup (Heinz Organic is a good choice)
  • 1 chipotle pepper (in adobo) - minced (adjust to your own taste)
  • 2-1/2 Tbsp brown sugar
  • 2 tsp ground cumin
  • 1 large shallot - minced
  • 3 garlic cloves - minced
  • 2 tsp olive oil

Combine ketchup, chipotle in adobo, brown sugar and cumin in a bowl and mix well.

Heat oil in a small pan over medium heat. Add shallot and garlic and saute lightly stirring regularly until soft - but not colored. Remove from heat and add to ketchup mixture.