TweetSaveShareShareBigOven
Category

Serves: 4 - 6

Prep Time10 minsCook Time20 minsTotal Time30 mins

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

DIRECTIONS

1

Preheat the oven to 180°C

2

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)

3

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

4

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

Directions

1

Preheat the oven to 180°C

2

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)

3

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

4

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

Crispy smashed potato topped with gremolata and served with grilled chicken