I love roast potatoes but they are often very smelly to cook. So since I discovered roasted crushed potatoes, I've never looked back. I make them  almost every time I cook a Sunday roast! This version is made with olives and rosemary, but sometimes I add minced garlic, grated lemon zest to it too, or use thyme instead of rosemary. The other reason I love this side dish is because the potatoes don't need to be peeled and if small they don't even need to be parboiled - I just bung them in the oven for 30 minutes, then crush and a bit of seasoning! I promise you this is an absolutely delicious dish that you must try!