Smashed Potato Salad

65 mins
Serves 1
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Directions

  1. 1Preheat the oven to 210°C.
  2. 2Simmer potatoes for 20 minutes until just tender.
  3. 3Make the dressing by chopping and combining all ingredients.
  4. 4Add a nice pinch of salt and pepper to the dressing, then taste and adjust.
  5. 5Drain and steam-dry the potatoes for a few minutes.
  6. 6Evenly distribute the potatoes onto 2 large trays lined with baking paper, being careful not to overcrowd.
  7. 7With the bottom of a cup, press down on the potatoes until flattened.
  8. 8Give the flattened potatoes a good pinch of salt, pepper, and a generous drizzle of olive oil.
  9. 9Roast for 45-55 minutes until golden brown, crisp, and crunchy.
  10. 10In the last 16 minutes of roasting time, pan fry the chopped pancetta until crisp (no oil needed).
  11. 11Remove the potatoes from the oven and cool for 5-10 minutes.
  12. 12In a large mixing bowl, add the dressing and the potatoes, then toss to combine.
  13. 13If short on dressing, add a spoonful of yogurt to increase sauciness.
  14. 14Once dressed, sprinkle some of the reserved chives, dill, and pancetta on top.

Ingredients

  • 2 kg chat potatoes
  • Salt
  • pepper
  • 2 tbsp light olive oil
  • 3 tbsp light olive oil
  • 150 g Pancetta, cubed
  • 200 g Pancetta, cubed
  • 2 tbsp mayo
  • 2 heaped tbsp plain yogurt
  • 2 limes, juice of
  • 2 garlic cloves, minced
  • 1 tbsp mustard
  • 0.5 large red onion, finely chopped
  • 5 pickled gherkins, finely chopped
  • small handful Chives, chopped (keep a small handful for garnish)
  • small handful Dill, chopped (keep extra for garnish)
  • small handful Mint, chopped

Equipment

Panelaovenbaking paperlarge trayscuplarge mixing bowl

Tips

  • The more you let the potatoes steam-dry, the crispier they will get.
  • Don’t be afraid of some browning for really crisp and crunchy potatoes.