Yes, yes, I know! More roast potatoes?! I have quick roast 'taters for dinner in a bind, but if you want traditional roast potatoes and you have the time, make these. It's well worth it. They have a crispy shell that is just oh so divine. You can make this with oil or butter. Butter tastes better but oil is cheaper and better for you, so we opted for the latter option. Cheap and I gobbled up a third of this dish for dinner and then proceeded to gobble up half by bedtime. Whoops!

Ingredients:
6-8 medium potatoes, peeled and cut in half
1/4 cup oil or butter
salt to taste
2 sprigs rosemary (this is optional but we have a rosemary plant in our backyard, so I used it)

Directions:
Preheat oven to 400F

Par-boil potatoes in salted water for 10 minutes or until potatoes get soft but still hold their shape well.

Mix potatoes with oil and place cut-side-down in greased roasting pan. Salt generously.

Place in the oven for 25min

After 25min, take the 'taters out of the oven and gently press down on each potato with a potato masher (we don't own one so I used the bottom of a cup -hey, we're cheap and we're not living in England forever). You should be able to smush the potato but you don't want to mash so hard that it falls apart (a few of mine did anyway).

Top with rosemary and put the roast back in the oven for 25min more or until golden brown and crispy.

Let cool for 10 minutes and serve up. These are best right out of the oven. Mmmmmmm!