What You Need:

• Baby Gold or Dutch Cream potatoes.

• Talo Food Lube (Don't be shy with the squeeze).

• Sea salt and cracked pepper.

The Play-by-Play:

• The Boil: Par-boil your spuds in salted water until a fork slides in easily. Drain them and let them sit in the colander for 5 minutes to steam dry. (Dry = Crunch).

• The Smash: Place them on a baking tray. Use the bottom of a glass to crush them until they’re about 1cm thick. The more "craggy" edges, the better.

• Lube 'Em Up: Squeeze Talo over every single potato. You want the "lube" to pool slightly in the nooks and crannies.

• The Roast: Toss them into a 220°C oven. Flip them halfway through. Bake until the edges look like stained glass and break with a literal snap.