Chilli and Rosemary Smashed Potatoes

This was cooked by Karim, recipe adapted from America's Test Kitchen.
This is another entry for JFI for August is Chillies, Hosted by Nandita of Saffron Trail

Smashed potatoes are a rustic version of mashed potatoes, you smash them with their skins on.
In this recipe; we have left them whole, but they can be creamed just like mash potatoes.
See the defination here



Ingredients
6 Medium-sized potatoes
1/2 cup oilive oil
6 clove garlic; minced
1 tablespoon (or to taste) chilli flakes
2 tablespoons rosemary; chopped
salt to taste

1. Boil the potatoes in their skins, drain and set them aside to dry.
2. Mix the olive oil, garlic, salt, chilli flakes and rosemary
3. Place the potatoes on a greased tray or on parchment paper
4. Push down each potato with a potato masher until the skin splits, and the potato is squashed.
5. Spoon on the oil / chilli mixture onto all the potatoes
6. Bake in an hot oven 220 deg centigrade for 2o minutes or until brown and crispy