Great as a side dish, with salad, steak or just on their own!
1x Choice Fruit Products Extra Virgin Olive Oil Bread Dipper (your choice!)
Red Skin Potatoes (these work best, otherwise any small sized potato) - as many as you wish - 12 at least
Pinch of Salt & Pepper (Kosher Salt works best, plus ground black pepper)
Bring a pan of water to the boil, add your potatoes, then boil your potatoes for about 25 minutes until fork tender. strain them and then let dry for about 5 minutes.
Preheat your oven to 350°f (175°c)
Place parchment paper onto a cookie tray, or any other flat tray - or if you don't have any parchment paper, generously drizzle some olive oil (not the dipper), onto the sheet. This will stop them sticking.
Put your whole potatoes onto the flat tray individually (leaving room for smashing) then with a fork begin to smash your potatoes so they are flat
Next drizzle your bread dipper all over your potatoes (if any of the smaller peppers etc come out this is fine, but discard anything larger e.g. chilli), plus add a pinch of salt and pepper (remember potatoes need salt, so do not skimp) - do not skimp on the pepper either
Once you feel your potatoes are adequately covered with the dip, place the tray into the preheated oven
Let your smashed potatoes bake for about 40 minutes, or until they are golden and crispy and sizzling. Drizzle a bit more dipping oil onto them after taking them out of the oven if you wish - and you are done!
For extra presentation - garnish with a sprig of rosemary (Rosemary & Garlic Bread Dipper), a Chilli (Chilli & Garlic Bread Dipper), or an olive (Tuscan Olive Oil Bread Dipper & Tomato, Garlic & Olive Bread Dipper) to the top of each smashed potato - or just add grated cheese!