Smashed Potatoes

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Yield: Makes 24


  • 25 small new potatoes
  • olive oil
  • 1-2 teaspoons sesa salt
  • pesto
  • basil leaves


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.
Top with a dollop of basil or coriander pesto or a little aioli and fresh herbs.
Serve topped with a spoonful of coriander and capsicum sauce, pesto, aioli or chopped fresh herbs.

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