Rated 5.0 stars by 1 users
on the outside, fluffy on the inside, and topped with crunchy chilli oil; these
Crispy Chilli Smashed Potatoes are the perfect side to serve up at a barbecue
or as a delightful snack for movie night.
1kg small or medium-sized potatoes, skin on
1 tsp salt
Gewürzhaus Crunchy Chilli Oil Blend
Coriander leaves, torn
Spring onions, chopped
Preheat the oven to 200˚C.
Place the potatoes in a pot, fill it with enough cold water to cover the potatoes by a couple of centimetres, and add the salt.
Bring the water to the boil, then lower it to a simmer until the potatoes are soft, about 30 minutes.
Drain the potatoes, allow them to cool slightly, then transfer them onto a baking tray. Using a potato masher or spatula, gently smash the potatoes to about 1cm height.
Roast the potatoes in the oven until they are golden brown, about 30 minutes. Transfer them to a plate, drizzle them with the chilli oil and top with the coriander and spring onions.
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