Crusher tins (crispy pan roasted crushed potatoes)

Put the potatoes in a pot with just enough water to cover, plus a lot of salt, thyme, rosemary, garlic cloves and lemon peel.

Bring to a boil, turn the heat to low and cook slowly about 25 minutes; do not hard boil them.

Test with a cake tester: it should pass with little resistance but the potato should still have texture, on the slightly undercooked side.

Put them on a plate and chill in the fridge 30 to 60 minutes to set the starch.

Crush each potato flat into a plank with the palm of the hand.

Fry in a lot of olive oil over medium high about five minutes.

Shimmy the pan to flip them, fry about two minutes more.

Roast in a 450F oven 10 to 15 minutes to dry them out and set the crispiness.