CRISPY SMASHED POTATOES WITH SALSA VERDE STYLE SAUCE

CRISPY SMASHED POTATOES WITH SALSA VERDE STYLE SAUCE

CRISPY SMASHED POTATOES WITH SALSA VERDE STYLE SAUCE

Ingredients
14
Ingredients
  • For the potatoes:

  • One 700g bag baby potatoes, scrubbed

  • 1 tablespoon avocado oil

  • 1 teaspoon Garlic Granules

  • For the salsa verde:

  • Two 30g packs parsley, very finely chopped

  • One 30g pack coriander, very finely chopped

  • 1/2-1 teaspoon Garlic Granules

  • 2 teaspoons Dijon mustard

  • 2 tablespoons capers, drained

  • 1/2-3/4 cup oil of choice (I used avocado oil)

  • Red wine vinegar, to taste (I used 3 tbsp)

  • Salt and pepper, to taste

  • Chilli Flakes , , to taste

COOKING INSTRUCTIONS

  • 1 Preheat oven to 210C and line a large baking tray, lightly drizzled with oil. In the meantime, boil potatoes in salted water until very soft. Drain, then pat completely dry (do this when cooled!)
  • 2 Arrange potatoes on the baking tray, then drizzle with the avocado oil. Sprinkle over garlic granules, as well as salt and pepper. Using a fork, gently crush the potatoes (they should be about 1/3 of an inch in height). Pop in the oven to bake until crispy - about 30-40 minutes, but check regularly!
  • 3 In the meantime, stir together the ingredients for the salsa verde and allow to marinade slightly. Serve potatoes warm with spoonfuls of sauce!

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