Crispy Potatoes
Ultra crispy smashed Potatoes are straight forward to make – boil, squish, drizzle, bake. These will be your new favourite way with potatoes. Especially served with creamy, tangy, garlicky aioli!
SERVES 3
PREP TIME 5-10 MINUTES
COOKING TIME 55 MINUTES
DIFFICULTY EASY
Ingredients
8 small potatoes
Salt
Olive oil
For the aioli:
5 medium cloves garlic, pressed or minced
2 teaspoons lemon juice, to taste Sprinkle of salt ½ cup of good quality mayonnaise
Method
1.
In a small, shallow bowl, combine the pressed garlic and lemon juice. Sprinkle lightly with salt. Let the mixture rest for 10 minutes. Discard the garlic and mix garlic infused lemon with mayonnaise, then set aside.
2.
Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes. Drain the potatoes and let them dry.
3.
Place the potatoes in a baking tray with parchment paper and smash them (keeping them in one piece). Drizzle with olive oil and salt.
4.
Bake at 180C for about 25-30 min until crispy and then serve with the aioli.
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