BEST RECIPES EVER – crispiest ever smashed spuds
Welcome back to MY TOP 10 RECIPES EVER! Obviously we’re back with another potato and it’s not hard to see why this salty snack climbed up the ranks. It’s crunchy, smooth, cheesy, salty and a bit sweet – this dish has got it all going on. My crispy roasted smashed potatoes with feta and red pepper dip is the appetiser you’ve been waiting for and just another way to work more spuds into your diet.
Now, this could be a side on your evening meal, but I thought no. Let’s normalise eating a roastie for a snack. We eat crisps, we eat chips so why not these? I’ve served them alongside a beautifully creamy (and partially healthy) red pepper dip to really double down on the ‘it’s acceptable’ as a snack front. So with that being said, get the oven on and get a bit of corrie on the tele. This is the new comfort food you’ve been waiting for.
This also works really well as part of a picky tea, preferably whilst sat in the garden during golden hour. I’m all about creating that perfect potato aesthetic.
Check out the rest of my top ten recipes here.
Ingredients
- 6 medium maris pipers (or other white potatoes)
- 1 tsp of onion granules
- 1 tsp of garlic granules
- 1 tsp of table salt
- 1 tsp of smoked paprika
- Pinch of mustard powder
- Pinch of fennel seeds
- Pinch of ground allspice
- 2 red peppers, roasted (or a jar of roasted peppers)
- 200g feta cheese
- 1 clove of garlic
- 1 heaped tbsp sour cream
- Salt and pepper, to season
Method
- Chop your potatoes in half (don’t bother peeling them!) and bring to the boil in cold salted water for 15-20 minutes until tender but not cooked through.
- Drain the potatoes and leave to steam dry for 5 minutes with a clean tea towel over the top.
- Mix all your dry spices together with the salt and set aside. On a large baking tray, space out the potatoes and use the bottom of a jar or tin to press them down so they have lots of edges to go crispy.
- Sprinkle over the spice mix and a drizzle of vegetable oil, then roast in the oven for 50 minutes at 180ºc/350ºf, flipping the potatoes after 40 minutes.
- For the dip, blitz together the roasted peppers, feta, salt and pepper, sour cream and garlic.