Instructions: Have on hand a 12 inch baking dish. Rub the inside with oil. Peel both kinds of potatoes and cut them into quarters. In a large pot, combine the potatoes and water to cover by 1 inch. Add salt and bring to a boil. Let the potatoes bubble steadily for 15 minutes or until they are tender.

Drain them into a colander. On a plate with a fork, crush the potatoes several pieces at a time until they are very coarsely mashed. Drizzle them with oil, salt, and pepper. Scrape the crushed potatoes into the baking dish and continue in this way until they are all in the dish. You can heap them to make them fit. Drizzle more oil on top. Transfer the dish to the hot oven and roast the potatoes for 15 minutes or until the top begins to brown and form a crust.

Serve at once.

Serves 10.

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