First boil the potatoes in salted water until just soft through- about 20-25 minutes.
Drain and tip into a large roasting tin/tray lined with parchment paper.
Using the back of a spatula or spoon, press the potatoes to crush them. Sprinkle the onions over the top, drizzle with olive oil, season with the salt and pepper. If using the tomato paste and olives, add now and mix everything together.
Roast in a hot oven at 180c fan/gas 6 until golden and crisp at the edges- about 30 minutes. Mix half way through to ensure even cooking.
500g new potatoes scrubbed
3 tablespoons olive oil
1 small onion, peeled, halved and super thinly sliced
1 teaspoon sea salt
½ teaspoon fresh cracked black pepper
Optional
1 tablespoon sun dried tomato paste
2 tablespoons chopped olives- green Manzanilla or black Kalamata are delicious