Crispy Smashed Potatoes
All the tricks have been pulled out in this simple recipe to ensure perfectly crisp, moreish potatoes. Serving with accompaniments takes this from a tasty side to a complete, delicious meal.
Put whole potatoes in a large pot, cover with cold water and bring to boil on stovetop. Cook for 20 mins until skins just start to split. Drain well and pat extra dry with paper towels.
Heat oven to 220°C. Put 2-3 Tbsp olive oil in a baking tray and heat in oven. Using a flat implement like a fish slice, smash each whole potato slightly – not so hard that it falls apart but enough to break up the surface a little.
Carefully remove baking tray with hot oil from oven and put potatoes in – be careful as the oil may spit a little. Using tongs, make sure each potato is coated in oil. Sprinkle over a little sea salt and grind over some black pepper. Put tray in oven and cook for 35-45 mins until the tops of potatoes are nicely golden and crisp. Serve hot with accompaniments to spoon over potatoes as you like.
1kg potatoes, washed (we used a mix of Golden Gourmet and Red Gourmet potatoes)
2-3 Tbsp olive oil
3 Galar chorizo, sliced and sautéed (Optional)
1 small tub Farro Deli Red Pepper Tapenade
1 tub Cannonhill Gourmet Smoked Garlic Aioli
1 small tub Farro Deli Pitted Kalamata Olives
Handful snipped chives