Peri Peri Smashed Potatoes

• porcje: Serves 6
• całkowity czas: 47 minutes

Składniki

These might be some of our favourite potatoes we’ve made in the DE kitchen lately. Boiled, smashed, smothered in a peri-peri style dressing, then roasted until beautifully golden and crispy.

We’ve topped ours with quick-pickled shallots for a little extra tang, and they’re SO delicious. One to definitely add to your next Sunday spread ♥️♥️

750 g new potatoes

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoons dried red chilli flakes

2 cloves garlic, finely chopped

1 teaspoon fine sea salt

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

To top (optional)

1 banana shallot, peeled and sliced into rings

1/2 lemon, juiced

Small handful of flat-leaf parsley

Pinch of flaky sea salt

Wskazówki

Add the potatoes to a saucepan. Cover with cold water and simmer for 20-25 minutes, until fork-tender. Drain and leave to steam dry.

Meanwhile, mix the olive oil, red wine vinegar, chilli flakes, garlic, smoked paprika, oregano and thyme in a large bowl.

Preheat the oven to 200 fan. Lightly oil a large baking tray.

Toss the potatoes in the dressing, reserving a few spoonfuls for later. Transfer to the tray, leaving space between each [potato, then smash with a fork or spatula. Brush over any remaining dressing from the tray and roast for 25 minutes, until golden and crispy.

For the pickled shallots, toss the sliced shallot with the lemon juice and set aside.

Drizzle the crispy potatoes with the reserved dressing, then top with the pickled shallots, parsley and a sprinkle of flaky sea salt. Serve and enjoy.