I’ve slightly adapted Nigella Lawson’s version for these and doubled her recipe. Smashing the potatoes and roasting them make them crispy and crunchy.  I used Yukon Gold fingerling spuds. I didn’t steam the potatoes – I boiled them. They are delicious. You should make them.

2 lb/1 kilo baby or fingerling potatoes
6 tbsp vegetable oil
2 tbsp apple cider vinegar (or to taste)
3 tsp kosher salt (or to taste)

Steam or boil potatoes until tender (this takes 20-30 minutes). If steaming, turn off the heat, pour off the water from the pan below the steam pan, then sit the perforated pan on top of the empty, hot pan with the lid off to dry the potatoes. If it makes your life easier, you can steam the potatoes a couple of hours in advance as it would be fine roasting them once they’re cooled, so long as they haven’t been in the fridge.

Preheat oven at 425F then pour the oil into a small, shallow roasting pan and heat it in the oven for 5 minutes.

Tip the potatoes out onto a plate; crush with a fork, but not too thoroughly. You want some of them crumbling into small pieces, but mostly think of more-or-less halving, leaving rough edges, the better to crisp and brown in the oven.

Take the pan out of the oven, carefully turn the potatoes in the oil and roast for 20 minutes, then turn them and cook for a further 10 minutes until they are deep golden brown in parts and the rough edges are crisp; the smaller pieces will be dark and crunchy.

Remove to a serving bowl and sprinkle with vinegar and salt, then taste one of the potatoes – ultimate sacrifice – to see if you need to add more of either.

Makes 4 generous servings.