Boil the potatoes

• Place the fingerling potatoes in a large pot and cover with cold water.
• Add the salt and bring to a boil, then cook until the potatoes are tender and a knife slides in easily.

Melt the rosemary butter

• Melt the butter in a small saucepan over low heat.
• Add the rosemary leaves and let them infuse gently, then keep warm.

Squash the potatoes

• Drain the potatoes in a colander and let them steam dry for a few minutes.
• Arrange them on a baking tray and press each one down with the base of a glass or your palm until flattened and split open.

Season and roast

• Preheat the oven to 220 °C.
• Drizzle the potatoes generously with the olive oil and spoon over the rosemary butter.
• Season with salt and freshly cracked black pepper, then roast until deeply golden and crispy.

Serve

• Transfer to a plate and finish with a little extra olive oil and a last crack of black pepper.