These crispy-crunchy potatoes are boiled then smashed flat and roasted. To me, they represent the very best of home-cooking: take a simple, everyday ingredient, and spin it into something new and super-delicious. It doesn't seem to matter what sort of potatoes you use, either.

Back-story: I first came up with these back in the 1990s! The recipe has since gone around the world, and everybody does something different to them, from Recipe Tin Eats to America's Rachael Ray. That's what a great recipe can do – take on a life of its own. But it always finds its way home.