Crispy smashed potato topped with gremolata and served with grilled chicken
Serves: 4 – 6
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Directions
- Preheat the oven to 180°C
- Spread 30ml (2 tbsp) of the oil into a large baking sheet and place each potato on the sheet. Season and bake until just soft, for (+/- 20 minutes)
- Once cooked gently press each potato until crushed but still intact. Brush the tops with the remaining oil and roast until golden and crispy, for (+/- 25 minutes). Season
- For the gremolata, combine the oil, vinegar, capers, anchovy and garlic and stir in the parley. Drizzle over the potatoes and serve with grilled chicken
Ingredients
- 60 ml (¼ cup) olive oil
- 2 kg baby potatoes, skin on
- baby potatoes, skin on
Gremolata
- 125 ml (½ cup) olive oil
- 10 ml (2 tsp) vinegar
- 10 ml capers, drained and finely chopped
- 30 ml anchovy, mashed
- 2 garlic cloves, mashed
- Fresh flat-leaf parsley finely chopped