Crushed Rosemary Potatoes

It was a cold, wet Autumn Sunday afternoon, and we all needed some comfort food. Who doesn't love Toad in the Hole? I had some lovely butchers sausages to use and made lashings of roast onion gravy to pour on top. I was going to make some traditional roast potatoes to go with it, but spotted the huge rosemary plant growing outside my kitchen window. I remembered how nice crushed potatoes with rosemary are, so that sealed the deal. I was also going to make caramelised carrots to go with it, but found my carrots were all a bit bendy and sad looking :( so a tin of sweetcorn had to be opened.

Allow 3-4 small potatoes per person
Salt & pepper
Chopped fresh rosemary
Olive oil

Preheat the oven to 220c.
Parboil the potatoes for7-10 minutes in a pan of salted, boiling water.  Drain and allow to air dry. Toss into a large roasting tin, and squash each one a bit with a potato masher. Mash down only until it burst open then stop. Drizzle with olive oil and season. Scatter the chopped rosemary over them, and pop into the oven for 25 minutes.