Crispy smashed roast potatoes tossed in Verde while hot. Crunchy outside, fluffy inside, zesty all over.
Serves: 4 as a side | Prep: 10 min | Cook: 50 min
Ingredients
- 1 kg baby potatoes
- 3 tbsp olive oil
- 1 tsp flaky salt
- ⅓ cup The Flavorsmith Verde Green Chilli Salsa
Method
- Boil the potatoes in salted water 15 minutes, until tender. Drain and steam-dry 5 minutes.
- Heat the oven to 220°C. Spread the potatoes on an oiled tray and press each one flat with a glass.
- Drizzle with oil and sprinkle with salt. Roast 30–35 minutes, until golden and crisp.
- Toss the hot potatoes with Verde and serve straight away.
Chef's tip: Let the potatoes steam-dry before smashing — dry surfaces crisp up best.