Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.

Step 3

Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)

Step 4

Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.

Step 5

Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.

Step 6

Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.