Step 1

Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through.

Step 2

Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.

Step 3

Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately.