Crispy Smashed Roast Potato Salad

• portions: 2-4
• temps total: 1 hr 15mins

Ingrédients

For the potatoes:

• 750 g baby potatoes

• 1 tbsp olive oil

• 1 tsp Rosemary

• 1tsp Garlic granules

• Generous seasoning of salt and pepper

For the dressing:

• 250g of crème fraiche or sour cream

• 1/2 lemon (juiced)

• 1 small garlic (grated or minced)

• 2tsp dried mint

• Large handful of fresh parsley

• Salt and pepper to taste

• 2tsp Dijon mustard (or more to taste)

For the filling/toppings:

• 600g chicken thighs, season with rosemary, salt & pepper

• x2 packs of unsmoked pancetta

• 1/2 cucumber (remove the seed pulp and finely dice)

• 1/2 red onion, diced sat in cold water for 30 mins

• 3 spring onion (finely sliced)

• 1 red pepper, diced

• Half a bag of baby spinach

• x1 small tin of sweetcorn

Instructions

1. Place your potatoes in saucepan full of cold salted water. Bring to the boil and then reduce to simmer for 10 minutes or until fork tender. Drain.

2. Cook off your pancetta in a frying pan until crispy. Drain the oil/fat into a mug and set aside. Remove the pancetta from the pan into a separate bowl and set aside.

3. Preheat the oven to 220c. Get yourself a large tray and cover with parchment paper. Transfer the cooked potatoes onto the tray and use a flat-bottomed glass to smash the potatoes into flat crushed potatoes.

4. Drizzle over the pancetta oil and some olive oil if needed to supplement. Season with rosemary, salt, and pepper. Place in the oven for 50 minutes, tossing half way, until the potatoes are golden and crispy.

5. Meanwhile, fry your chicken thighs and season with rosemary, salt and pepper. Once cooked switch off the heat and add in your spinach to lightly wilt off.

6. For the toppings, start with the red onion. Finely diced and set aside in cold water and place in the fridge to remove the bitterness of adding it in raw.

7. Prep the remainder of your toppings of choice. Deseed and slice your cucumber, dice your red pepper and chop your spring onions.

8. To prep the dressing, get a large bowl and combine the crème fraiche with the lemon juice, 1 grated garlic, dried mint, most of the fresh parsley (save some for serving).

9. When your potatoes are crispy and golden, transfer to the dressing bowl with your chicken and pancetta. Toss until well combined.

10. Drain and mix your red onion into the dressing and adjust seasoning to taste with salt and pepper and more lemon juice if needed.

11. Add in the remainder of your toppings into the mixing bowl: cucumber, pepper, spring onions (save a little for topping) and sweetcorn.

12. Add the sauce spoon by spoon until everything is coated to your preferred saucy-ness (lol).

13. Serve with a sprinkle of fresh parsley and spring onions. Enjoy!

Nutrition

• Calories: 473 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 26 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 21 mg
• Sodium: 270 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 5 g
• Protéines: 6 g