Hot Crash Potatoes

Ingredients:

14 small potatoes
3 oz butter
orange zest
1 small garlic clove
1 tsp dried parsley
coarse sea salt
black pepper

Directions:
Give your potatoes a seriously good scrub. Transfer them to a pan, add about 2 tbsp salt and pour in enough water to submerge them. Boil the potatoes for about 20 minutes, depending on their size, until tender.

Get yourself about 3 oz of butter.  Wash and grate the orange zest. About 1/4 to 1/2 a tsp.  Grate a small garlic clove, add 1 tsp dried parsley and a huge amount of freshly cracked black pepper to the butter.  Mix it all up and let the flavors mingle for a while.
Preheat your oven to 425F (220C).
Once the potatoes are done, drain them and let them steam dry for a while, 5 minutes or so. Line a baking tray with baking paper—that way you won’t have to put oil or butter underneath them saving you calories—and use a masher to lightly break the potatoes. Be careful not to break them all the way through, just the top half.
Divide the butter over the potatoes and sprinkle them with the coarse sea salt.  Bake the potatoes at 425F (220C) for 20 minutes. Until crispy and brown.  Next one to try are crash hot potatoes with lemon, garlic and sage (or thyme) butter.