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Smashed Potatoes by Helen Jackson
Serves 6 as finger food with drinks
Ingredients
- 24 small potatoes (nadine are ideal)
- olive oil
- 1-2 teaspoons sea salt
Method
Wash potatoes and then cook in boiling salted water until just tender, drain and allow to cool.
Preheat oven to 200 C.
Place potatoes on a oiled baking dish allowing room to spread. Crush each potato with a potato masher until just under 1 cm high. Brush with olive oil and sprinkle with sea salt. Bake for 20 minutes until golden and crisp.
Serve topped with a spoonful of coriander and capsicum sauce, pesto, aioli or chopped fresh herbs.
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Editor
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Writers: Helen Jackson and Virgil Evetts
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josh@adhub.co.nz.
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