Main Dishesdeliciouslyella
Peri Peri Smashed Roasties
These crispy, caramelised golden beauties are boiled, smashed, smothered in a peri-peri style dressing and roasted at a high temp to turn crispy and golden. Topped with (optional) quick pickled shallots to turn them into something truly special, this dish is perfect for a Sunday roast or party.
👥 6 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●colander
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Place the potatoes in a saucepan and cover with cold water. Bring to a gentle simmer and allow to cook until you can pierce with a fork and feel no resistance. This usually takes ⏱️ 20-25 minutes. Drain and allow to dry in the colander.
2
While the potatoes are cooking place the olive oil, red wine vinegar, red chili flakes, garlic, smoked paprika, oregano and thyme in a large bowl and whisk until combined.
olive oil2 tablespoonsred wine vinegar2 tablespoonssmoked paprika0.5 teaspoondried oregano0.5 teaspoondried thyme0.5 teaspoon
3
Preheat the oven to 200°C fan / 220°C. Lightly oil a 32 x 22cm baking tray.
4
Place the drained, dried potatoes into the bowl with the dressing, then tip out out onto the oiled baking tray, reserving several spoonfuls of the dressing. Leave enough space between the potatoes so they have room to spread once smashed. Using a fork or spatula, press down onto them until they break up. Use a pastry brush to brush excess dressing from the tray into the exposed crevices. This helps them turn extra crispy and delicious. Place into the preheated oven for ⏱️ 25 minutes.
5
While the potatoes are cooking make the pickled shallot by placing the finely sliced shallot into a small bowl and sprinkling the lemon juice over the top. Toss to combine and set aside.
6
Once you have removed the potatoes from the oven drizzle the reserved dressing on top, scatter over the pickled shallots and fresh parsley, sprinkle with flaky sea salt and serve.
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