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When cutting the potatoes you do whatever you want: thin sticks for fries, fat sections for wedges, slices, ruffles ... up to you!
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1 kg russet potatoes or 10 baby potatoes (or sweet potato)
3 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
Any fresh or dried chopped herbs that you fancy (thyme, rosemary, paprika, etc)
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Smashed Spuds: If using baby potatoes, after you have boiled them, place them on the baking tray and squash them with a spatula. You want them thin and flat, but not too flat: the potato which oozes from the split skins should still be fluffy and each potato should still be separate from the others. Spritz with oil and dust with seasoning on the tray instead of using a bowl. Transfer to a rack for baking, if you have one.
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