Smashed Potatoes with Sriracha Mayo
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
- 1 kg new or baby potatoes
- ½ tsp salt
- ¼ tsp pepper
Sauce:
- 4 tbsp olive oil
- 1 tbsp sriracha (optional)
- 1 tbsp tamari
- ½ tbsp maple syrup
- 1 tsp garlic powder
Sriracha Mayo:
- 2 tbsp sriracha sauce
- 5 tbsp mayo
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.