Crusher tins with salsa verde

Cover the fingerlings with four quarts of water, add two strong pinches of salt, a sprig of rosemary, a few sprigs of thyme and a head of garlic cut in half.

Bring to a full simmer over medium high, drop to medium low and cook at a bare simmer 30 to 35 minutes until just tender.

Small dice the red onion and marinate it in a half cup of red wine vinegar 15 to 20 minutes.

Chiffonade the basil, cutting thinly across the leaves and turning 90 degrees at the stem end, without over-chopping it.

Chop the parsley, cilantro and capers finely with a strong pinch of coarse kosher salt to macerate them and set the colour.

Fold the basil into the minced herbs and chop a few more times.

Add lemon zest, the extra virgin olive oil and the marinated onions with their vinegar and stir to combine.

Check the potatoes after about 35 minutes; soft but not mushy at all.

Cool the potatoes, ideally ahead of time, so the starch converts and they hold together on the refry.

Preheat a large cast iron pan over high heat and the oven to 450F, 230C.

Crush each potato gently to about a half inch thick.

Add a liberal amount of light olive oil and lay the crushed potatoes in one at a time until the pan is full.

Fry untouched on the first side three to five minutes to a thick golden crust, then flip onto their flat sides and fry three to five minutes more.

Shimmy the pan to get new surfaces on the hot metal, then move it into the 450F oven and roast 20 to 30 minutes, shaking halfway.

After about 25 minutes pull them out, salt generously, stack them and drown them in the salsa verde.