These smashed potatoes, by Taupō-based mother-of-two, author and Instagram sensation Vanya Insull, will add a flavour-packed punch to your Christmas table (or any meal).
Smashed potatoes with herby chipotle sauce
These smashed potatoes turn out super-crispy on the outside and soft on the inside. I serve them topped with a punchy, herby chipotle sauce.
Ready in 1 hour x Serves 6
1 kg (2 lb 4 oz) baby potatoes
1 tsp salt
2 Tbsp olive oil
1 tsp sea salt
Fresh herbs, to serve
Herby Chipotle Sauce
1/4 cup mayonnaise
1 Tbsp chipotle sauce
1 Tbsp milk
1 tsp lemon juice
1 clove garlic, finely crushed
1 handful fresh basil, roughly chopped
1 handful fresh parsley, roughly chopped
Salt and cracked black pepper, to taste
1 Preheat the oven to 210°C (410°F) fan bake.
2 Place the potatoes and salt in a large pot, cover with boiling water and gently simmer over a medium heat for 15 minutes, until tender when pierced with a fork.
3 Pour the oil into a baking tray and place in the oven to heat for 5 minutes.
4 Drain the potatoes. Place the lid back on the pot and shake the pot to break up the potatoes a bit. Remove the heated baking tray from the oven and gently pour the potatoes into the tray, turning them to coat in the warm oil. Smash each potato down using a spatula.
5 Sprinkle with sea salt and bake for 25 minutes, until the potatoes are golden and cooked through.
6 While the potatoes are cooking, make the Herby Chipotle Sauce by blending the ingredients with a stick blender until smooth and combined.
7 Serve the crispy potatoes drizzled with Herby Chipotle Sauce and garnished with fresh herbs.
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