Crispy smashed potatoes

Put about a teaspoon of salt and the baby yellow potatoes in a big pot and cover with an inch of water.

Bring to a boil over medium-high and cook until just fork tender, 15 minutes or less; meanwhile preheat the oven to 425.

Chop fresh rosemary.

Brush or mist a baking sheet with a tablespoon of olive oil.

Drain the potatoes in a colander and let them cool a little.

Tip them onto the oiled sheet, spaced so they do not touch, and smash each to a quarter inch thick with a glass or measuring cup to make more surface and nooks to crisp; wipe the glass if starch sticks. Use two sheets if needed.

Season with half a teaspoon of cracked pepper, half a teaspoon of salt, a teaspoon of garlic powder and a light sprinkle of rosemary; drizzle or spray another tablespoon of olive oil over.

Bake until golden and crispy (said as 'for 25 for about 45 minutes').

Finish with chopped dill sprinkled on top, and a little more rosemary straight out of the oven so it warms without burning.