Monday Munchies - Crushed new potatoes with flat-leaf parsley and Parmesan

Ingredients

• 675g (1 1/2lb) baby new potatoes, scraped or scrubbed
• 6 tbsp extra-virgin olive oil
• handful fresh flat-leaf parsley leaves
• 6 tbsp freshly grated Parmesan
• Sea salt and freshly ground black pepper

Preparation

1. Place the potatoes in a large pan of boiling water and bring to the boil. Cover and simmer for 15-20 minutes or until tender, then drain well.
2. Tip the cooked potatoes into a large bowl. 
3. Add the olive oil and with the back of a fork, gently crush each potato until it just splits. Season, and then mix carefully until all the oil has been absorbed. 
4. Finely chop the parsley and stir through the potatoes with the Parmesan, then season to taste and tip into a warmed bowl. 
5. Serve at once.