Smashed Potatoes with Parmesan Cream

¼ cup The Good Oil extra virgin rapeseed oil

1kg small Agria potatoes, washed

½ tsp garlic powder

½ tsp onion powder

1 tbsp rosemary, chopped

180g sour cream

⅓ cup parmesan powder

1 tsp wholegrain mustard

Juice of a lemon

2 tbsp chives, chopped

Heat oven to 230c. Bring a large pot of water to the boil, then add the potatoes and cook until just tender. Drain and pat dry with paper towels.

Line a tray with baking paper, and spread the potatoes out. Drizzle the oil over the potatoes, sprinkle with the garlic and onion powder, and scatter over the rosemary. Use a glass to gently push down on each potato until the skin breaks and it flattens out to about 2cm thick. Season well with salt and pepper and bake in the oven until golden brown and crisp – roughly 40-50 mins, depending on the potato size.

While the potatoes are cooking, combine the sour cream, parmesan, mustard, lemon juice and chives until smooth. Season with salt and pepper and transfer to a ramekin.

Arrange the potatoes on a platter and serve with the parmesan cream