Name: Crispy smashed potato topped with gremolata and served with grilled chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 60 ml (¼ cup) olive oil; 2 kg baby potatoes, skin on; baby potatoes, skin on; 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

CategorySpring

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

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