Boil the potatoes

• Place the potatoes in a large pot and cover with cold water.
• Add salt and bring to a boil.
• Cook until a knife slides in easily, then drain well.

Preheat the oven

• Preheat the oven to 220 °C.

Smash the potatoes

• Spread the drained potatoes on a baking tray.
• Press each one down with the base of a glass or a spatula until flattened and split open.

Season and roast

• Drizzle the potatoes generously with olive oil.
• Sprinkle with salt, black pepper, garlic powder, paprika and rosemary.
• Roast until deeply golden and crispy, turning once halfway.

Serve

• Serve hot straight from the tray, with extra salt if needed.