Smashed Potatoes

Oven:

1. Cook the potatoes:
   Place the potatoes with their skins on in a pot of salted water and cook for about 20 minutes until tender (test with a skewer).
2. Preheat the oven:
   Preheat to 220 °C top/bottom heat or 200 °C fan.
3. Smash the potatoes:
   Drain the cooked potatoes, let them steam off briefly, and spread them out on a baking tray lined with parchment paper. Gently flatten them with a glass or potato masher (not too thin, about 1–2 cm thick).
4. Season:
   Mix olive oil with garlic and Classic Diner fries seasoning. Generously brush the smashed potatoes with the mixture.
5. Bake:
   Bake in the oven for about 25–30 minutes until golden brown and crispy. Check once halfway through.

Fire Plate:

1. Pre-cook the potatoes:
   Boil the potatoes with their skins on in salted water for about 20 minutes until tender. Drain and let them steam off briefly.
2. Prepare the fire plate:
   Light the fire and preheat the plate thoroughly. The hot zone should be sizzling hot (water droplets should evaporate instantly).
3. Prep the potatoes:
   Place them on a cutting board and flatten with a glass or spatula (1–2 cm thick).
4. Grill:
   Drizzle a little oil on the fire plate. Place the potatoes flat side down. Drizzle with a bit more oil and sprinkle with Classic Diner fries seasoning.
   Grill for about 5–8 minutes per side until golden brown and crispy. Press down lightly from time to time so more surface gets contact with the plate.