Craving crispy, golden goodness? Our Run Over Potatoes are just the ticket! These perfectly roasted spuds are smashed to perfection, delivering a crunchy exterior and a fluffy interior.
Ingredients
700g small potatoes (see notes)
2 tbsp oil
2 tbsp Heart of Coal
¼ cup sour cream
1 tsp lemon juice
Pinch Salt of Aotearoa
2 spring onions, finely chopped
Parmesan cheese (optional)
Directions
Preheat the oven to 200°C (fan bake).
Add potatoes to a large pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cook for 18–20 minutes, or until just soft. Drain the potatoes well once they’re cooked.
Line a baking tray with baking paper, and arrange the potatoes on the tray.
Take something flat and heavy, like a chopping board, and use it to squash the potatoes. Unlike a standard smashed potato, you want to flatten all the potatoes into an even layer.
Drizzle the squashed potatoes with the oil and sprinkle with Heart of Coal. We added some finely shaved Parmesan, but this is optional.
Pop the tray in the oven and bake for 20 minutes.
For the drizzle, whisk sour cream, lemon juice, and Salt of Aotearoa together.
Drizzle the potatoes with the sour cream, and garnish with chopped spring onions.
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