750g small potatoes, Dutch Cream, Desiree or Chat potatoes are best if available.

2 tbsp olive oil

140g parmesan, grated or shredded, fresh only

1 tsp fresh thyme, picked and chopped

1/2 tsp salt

1/2 tsp black pepper, cracked

1. Preheat oven to 200°C.

2. Place whole potatoes in a pot and cover with cold water, should be about 2cm of water above the potatoes. Bring to the boil then simmer until just cooked, approx 10 mins depending on the size of the potatoes. Drain potatoes in a colander and allow to dry for 2 minutes.

3. Drizzle oil in a roasting tray (22 x 33 cm approx) or baking dish, add potatoes and toss to ensure they are covered with oil, sprinkle with salt and pepper.

4. Roast potatoes for 20 minutes then remove tray from oven. Using a potato masher or spatula, gently squash each potato until the skin splits and your potatoes have a flat top and bottom, approx 1-2cm high.

5. Using a spoon, sprinkle half the parmesan and thyme over each potato pressing down as you go, gently turn over and do the same on the other side.

6. Return tray to the oven and roast for a further 15-20 minutes until cheese is golden brown and crispy.

7. Rest them for 2 minutes, then using a spatula remove potatoes and crispy bits from the tray and serve on a sharing dish. Sprinkle with some picked thyme and a grind of black pepper.