Peri Peri Smashed Roasties
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1.6 lb new potatoes
- 2 tablespoons of olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried red chilli flakes
- 2 cloves garlic
- 1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
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Preparation
Step 1
Place the potatoes in a saucepan and cover with cold water. Bring to a gentle simmer and allow to cook until you can pierce with a fork and feel no resistance. This usually takes 20-25 minutes. Drain and allow to dry in the colander.
Step 2
While the potatoes are cooking place the olive oil, red wine vinegar, red chili flakes, garlic, smoked paprika, oregano and thyme in a large bowl and whisk until combined.
Step 3
Preheat the oven to 200°C fan / 220°C. Lightly oil a 32 x 22cm baking tray.
Step 4
Place the drained, dried potatoes into the bowl with the dressing, then tip out out onto the oiled baking tray, reserving several spoonfuls of the dressing. Leave enough space between the potatoes so they have room to spread once smashed. Using a fork or spatula, press down onto them until they break up. Use a pastry brush to brush excess dressing from the tray into the exposed crevices. This helps them turn extra crispy and delicious. Place into the preheated oven for 25 minutes.
Step 5
While the potatoes are cooking make the pickled shallot by placing the finely sliced shallot into a small bowl and sprinkling the lemon juice over the top. Toss to combine and set aside.
Step 6
Once you have removed the potatoes from the oven drizzle the reserved dressing on top, scatter over the pickled shallots and fresh parsley, sprinkle with flaky sea salt and serve.
Step 7
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