2kg medium-sized chat potatoes, unpeeled
²⁄³ cup classic extra virgin olive oil
Sea-salt flakes, to season
12 cloves garlic, unpeeled, smashed
1 Tbsp finely chopped rosemary
1 Tbsp finely chopped thyme
10g parmesan, finely grated
1 Tbsp finely chopped chives
1 Tbsp finely chopped flat-leaf parsley leaves
¼ cup classic extra virgin olive oil
Preheat oven to 200°C fan-forced (220°C conventional). Put potatoes in a large saucepan of salted water over a high heat. Bring to the boil. Reduce heat to medium and cook for 8 minutes or until just tender.
Drain potatoes into a colander then transfer to a chopping board. Set aside for 5 minutes to cool slightly.
Meanwhile, pour Extra Virgin Olive Oil into two 30 x 20cm oven trays. Put trays in oven for 3 minutes or until Extra Virgin Olive Oil is very hot.
When potatoes are cool enough to handle, use the back of an egg flip or the base of a heavy glass to squash potatoes.
Carefully transfer smashed potatoes to hot Extra Virgin Olive Oil in trays. Season with salt and scatter with garlic, rosemary and thyme. Roast for 20 minutes. Turn then roast for a further 20 minutes.
Remove trays from oven and scatter parmesan over smashed potatoes. Return to oven for another 10 minutes or until potatoes are golden.
Meanwhile, to make herb oil, combine all ingredients in a small bowl. Season.
Drizzle herb oil over smashed potatoes and serve immediately.