➖ Recipe ➖

Crispy Smashed Potatoes

Potatoes and Seasoning

1.5kg (3.3lbs) - Baby or New Potatoes
2 Tbsp (40ml) - Extra Virgin Olive Oil
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
1 tsp (3g) - Smoked Paprika
1/4 tsp (0.2g) - Mustard Powder
1/2 tsp (1.5g) - Ground Fennel
Salt & Pepper To Taste
Flat leaf Parsley, Garnish

Basic Mayonnaise -

1 - Whole Egg
3 tsp (15ml) - White Vinegar
1 tsp (10g) - Dijon Mustard
150ml (180g) - Vegetable Oil

Honey Mustard Add Ins -

1 Tbsp (20g) - Dijon Mustard
1 Tbsp (20g) - Wholegrain or American Mustard
2 1/2 Tbsp (50g) - Honey
1 tsp (3g) - Garlic Powder
1 tsp (3g) - Sweet Paprika
Salt & Pepper To Taste

Method -

Preheat oven to 180.c - 350.f. Line a baking sheet with parchment paper

If your potatoes are large, slice them in half. If not, leave them whole. Place the potatoes into a pot of salted cold water and bring to a boil. Cook for 20 minutes or until fork tender but not falling apart. Drain the potatoes and allow them to dry.

Place the potatoes onto a large baking tray lined with parchment paper. Use the bottom of a glass or flat surface to push and smash the potatoes.

Mix all the spice ingredients in a bowl and sprinkle over each potato. Check seasoning.

Bake the smashed potatoes in the oven for 40-50 minutes or until golden and extremely crispy. Flip the potatoes in the last 20 minutes.

Add all the base mayonnaise ingredients to a tall jar or container to make the mayonnaise. Blend with an immersion blender until a thick emulsion has been created (mayonnaise). Add in the remaining ingredients and blend again. Check seasoning and store in the fridge until ready to serve.

Serve the crispy potatoes with the honey mustard mayonnaise and garnish with flat-leaf parsley. Dig in.

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