SERVES 4  |  PREP 10 MINS  |  COOK 50 MINS

Golden, craggy potatoes with crisp edges, fluffy centres and a lively dill-pickle finish.

INGREDIENTS
1kg baby potatoes
2 tbsp olive oil
2 tsp Dill Pickle Sea Salt
2 tbsp chopped fresh dill
1 spring onion, finely sliced
Black pepper

METHOD
Heat the oven to 220°C / 200°C fan. Boil the potatoes in salted water for 18–20 minutes until tender, then drain and steam-dry. Arrange on an oiled tray and gently crush each potato. Drizzle with the remaining oil, season with Dill Pickle Sea Salt and black pepper, then roast for 25–30 minutes until deeply crisp. Finish with fresh dill and spring onion.

TWISTED TIP
Serve with a cool soured-cream dip or alongside grilled fish, burgers or barbecue chicken.