Boil the potatoes for 10 minutes. If they aren't soft enough to crush in the next step, cook them a bit more.

Drain the potatoes and place on a chopping board. Place the flat edge of a large knife on top of the potatoes and apply downward pressure to the knife to flatten the potatoes slightly, just enough to burst the skin

Roast the potatoes in oven at 180°C for 30 minutes

Deep-fry the potatoes in canola oil at 150°C for 5 minutes, until crispy.