Crispy Smashed Potatoes

SERVES 8 AS A SIDE DISH

INGREDIENTS

  • 30+ small potatoes (apache or mediterranean)
  • Olive oil
  • Maldon Salt & Black Pepper
  • For serving
    • Creme Fraiche
    • Mustard micro leaves
    • Salad Vinaigrette

INSTRUCTIONS

  1. 1. Heat the oven to 220˚C. 
  2. Parboil potatoes in salted water for 15-20 minutes. 
  3. Strain and place on an oven sheet/pan. Carefully crush each potato from the top (to flatten slightly) – use a solid spatula or your flat hand to help you.
  4. Drizzle liberally with Olive Oil and sprinkle with salt & pepper.
  5. Bake in the oven for a further 50-60 minutes until golden brown and very crispy.
  6. Place onto serving platter and drizzle with vinaigrette while still hot.
  7. Scoop a dollop of crème fraiche on top of each potato and sprinkle with Micro leaves.
  8. Serve immediately or at room temperature.


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