1. Cook the Potatoes
Bring a large pot of salted water to the boil. Add the baby potatoes and cook for 15–20 minutes, or until fork tender. Drain well and allow to steam dry for a few minutes.

2. Prepare for Roasting
Preheat the oven to 220°C fan bake. Place the potatoes onto a large roasting tray. Drizzle generously with Grove Extra Virgin Avocado Oil and season with salt and cracked black pepper.

3. Smash the Potatoes
Using a fork or potato masher, gently press each potato until slightly flattened while keeping them mostly intact.

4. Roast
Roast for 30–35 minutes, or until deeply golden and crisp around the edges.

5. Make the Garlic Butter
While the potatoes roast, combine the softened butter, garlic, parsley and a pinch of sea salt in a small bowl.

6. Finish & Serve
Remove the potatoes from the oven and dot the garlic butter over the hot potatoes, allowing it to melt into all the crispy edges.

Finish with extra parsley and flaky sea salt before serving.