Preheat oven to 400°F/ 200 C

Place baking rack in the upper part of the oven.

Boil potatoes whole with their skin on. When they are firm, but fork tender (soft enough to mash with your hand) remove them from heat and let them cool.

Place them on Teflon lined baking sheet and use the palm of your hand to squash the potatoes.

Drizzle them with olive oil, and season with plenty of coarse salt and pepper.

Sprinkle with freshly chopped rosemary and lemon rind.

Bake until golden and crispy (about 45 minutes to an hour).

Drizzle with good quality olive oil just before serving.

SERVES 4