Deliciously crispy on the outside and super fluffy on the inside, these ridged smashed potatoes satisfy the soul like a fresh plate of french fries; just in a completely different look! For that amazing crunch and exciting texture, don't forget to squash the potatoes down neat and flat.
Chef’s Note:
Although best served fresh, you can store the potatoes, covered, in the refrigerator for up to 5 days. To reheat, just bake them in the oven at 220°C until warmed all the way through.
Ingredients:
- 500 grams of small Potatoes
- 1 tablespoon plus ¼ teaspoon of fine sea salt, divided
- 4 tablespoons of olive oil, divided
- 2 tablespoons of chopped Spring Onion greens
- 3 to 4 tablespoons of Boombay's Sweet Mustard Dip & Spread (as per the size of potatoes)
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1
Cook
- Scrub the potatoes clean and rinse under running water.
- Remove and discard any nubby sprouting areas before placing the potatoes in a large pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water.
- Add 1 tablespoon of salt and bring the pot to a boil over medium-high heat.
- Continue cooking until the potatoes are easy to pierce through with a fork.
- While the potatoes cook, preheat the oven to 180°C and evenly brush 1 tablespoon of the olive oil over a large, rimmed baking sheet.
- When ready, drain the potatoes in a large colander and let them cool for about 5 minutes so they can be handled safely.
- Evenly distribute the potatoes over the baking sheet and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch (the thinner they look, the crispier they cook).
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes and bake for about 25 to 30 minutes until the edges are nice and golden.
- Dollop the potatoes with our Sweet Mustard Dip & Spread and serve hot with a sprinkle of some chopped spring onions on top.