We’re going to be really bold here and say these are possibly the nicest way to eat a potato! Being Irish, potatoes have a very special place in our hearts. Some say we eat so many potatoes that they’re flowing in our blood. These are magnificent—crispy, crunchy, and the perfect middle ground where crispy meets a potato with a lovely sweet spiciness!
Takes
Serves 2
Ingredients
1kgnew or baby potatoes
½tspsalt
¼tsppepper
Sauce:
4tbspolive oil
1tbspsriracha(optional)
1tbsptamari
½tbspmaple syrup
1tspgarlic powder
Sriracha Mayo:
2tbspsriracha sauce
5tbspmayo
Instructions
Preheat the oven to 200°C (fan).
In a saucepan, boil the potatoes for 15-20 minutes. They are done when a knife easily pierces the centre, but they should not be falling apart.
Transfer the cooked potatoes to a baking tray. Gently smash them to crack open slightly by flattening with the base of a glass, mug, or pot. Be careful not to smash them too much but enough to ensure they open up. The aim is to release some of the starchy insides, which, when coated in a little oil and baked, turn wonderfully crispy.
Drizzle the oil mixture evenly over the potatoes, giving the tray a shake to coat them thoroughly. Sprinkle evenly with salt and pepper.
Roast in the preheated oven for 25-30 minutes, until golden and super crispy.
While the potatoes roast, mix together the sriracha mayo ingredients to make a great dip to accompany the crispy potatoes.
Serve the crispy smashed potatoes with the spicy sriracha mayo on the side.
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