Brush the potatoes well under running cold tap water until well cleaned and drain them. Don't peel the potatoes. With a sharp knife lightly cut the potatoes on all sides. Don’t slice them in half, just pierce them gently a couple of times. This will make it easier to cook through and for you to smash the potatoes later on.

Tear off 2 large tinfoil sheets and place 3 potatoes on each of them. Then sprinkle them with a little olive oil. Season with a dash of pepper and salt and some dried herbs.

Loosely wrap the potatoes up into 2 small bundles.

Place them on a baking tray and put it in a preheated oven at 425°F (220°C). Bake for 35 minutes. Remove the tray from the oven. Carefully open up the bundles and check if the potatoes are fully cooked through.

Then with a tablespoon transfer the baked potatoes to the hot tray (be careful, it is still hot) and with a potato masher crush the potatoes until the skins burst.