Parboil the potatoes

• Bring a large pan of well-salted water to the boil.
• Cook the baby new potatoes until just tender.

Smash and roast the potatoes

• Drain the potatoes and tip them onto a roasting tray.
• Roughly smash each one with the back of a glass.
• Drizzle generously with olive oil and roast until crisp and golden.

Whisk the herby peas

• Blanch the peas, then blend or whisk them with the mint, basil, lemon zest and juice and the crushed garlic.
• Season to taste and keep the mixture slightly chunky.

Layer and serve

• Spoon the smashed herby peas onto a plate.
• Top with the crispy crushed potatoes.
• Finish with the pickled onions.