Start by bringing a large pot of salted water to a boil. Add your baby potatoes and cook until just tender, this usually takes around 20 minutes. Drain the potatoes and let them cool slightly.

Line a baking tray with parchment paper and place the potatoes on top. Use the base of a cup or glass to gently smash each one flat. If any are too large, cut them in half before smashing. For easy smashing, I recommend wiping the glass between each potato.

Brush each smashed potato generously with olive oil, making sure they’re coated for maximum crispiness. Sprinkle 1 tablespoon fajita seasoning across the top, then brush with a little more oil. Roast in a hot oven at 425°F (220°C) for 35 to 40 minutes, or until golden and crispy. Depending on your tray size, you may need to spread them across two trays for even roasting.

Roast in a hot oven at 425°F (220°C) for 35 to 40 minutes, or until golden and crispy. Depending on your tray size, you may need to spread them across two trays for even roasting.

While the potatoes are crisping up, prepare the beef. Add the mince to a hot pan over medium-high heat and sprinkle over the remaining 2 tablespoon fajita seasoning. Cook for 3 to 4 minutes until browned.

Add minced garlic and cook for another minute before stirring in the chopped tomatoes and beef stock. Let it simmer for 5 minutes until thick and rich. Once the sauce is reduced slightly, sprinkle over the mozzarella and cheddar cheese. Cover with a lid and allow the cheese to melt and turn gloriously gooey.

Remove the crispy smashed potatoes from the oven and arrange them on a platter or leave them on the tray. Spoon the hot, cheesy beef mixture over the top, making sure every potato is coated. Add your favorite toppings like dollops of guacamole, finely diced red onion, halved cherry tomatoes, and a scattering of fresh coriander for brightness and zing.