It requires a couple extra special steps but only a few ingredients: You'll boil potatoes, then gently smash them into medallions, and roast them until browned and crispy. Every step is worth it, and ...

Gently toss the onion mixture and par-boiled potatoes together ... Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish ...

Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall ... Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on ...

Pour the browned butter into a heatproof measuring ... stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the dry pot.