Smashed Potato Salad

90 mins
Serves 1
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Directions

  1. 1Preheat the oven to 210°C.
  2. 2Preheat the oven to 210°C.
  3. 3Preheat the oven to 210°C.
  4. 4Simmer potatoes for 20 minutes until just tender.
  5. 5Simmer potatoes for 20 minutes until just tender.
  6. 6Simmer potatoes for 20 minutes until just tender.
  7. 7Make the dressing by chopping and combining all ingredients.
  8. 8Make the dressing by chopping and combining all ingredients.
  9. 9Make the dressing by chopping and combining all ingredients.
  10. 10Add a nice pinch of salt and pepper, taste, and adjust.
  11. 11Add a nice pinch of salt and pepper, taste, and adjust.
  12. 12Add a nice pinch of salt and pepper, taste, and adjust.
  13. 13Drain and steam-dry the potatoes for a few minutes before evenly distributing them onto 2 large trays lined with baking paper.
  14. 14Drain and steam-dry the potatoes for a few minutes before evenly distributing them onto 2 large trays lined with baking paper.
  15. 15Drain and steam-dry the potatoes for a few minutes before evenly distributing them onto 2 large trays lined with baking paper.
  16. 16With the bottom of a cup press down on the potatoes until flattened.
  17. 17With the bottom of a cup press down on the potatoes until flattened.
  18. 18With the bottom of a cup press down on the potatoes until flattened.
  19. 19Give them a good pinch of salt, pepper and a generous drizzle of olive oil.
  20. 20Give them a good pinch of salt, pepper and a generous drizzle of olive oil.
  21. 21Give them a good pinch of salt, pepper and a generous drizzle of olive oil.
  22. 22Roast for 45-55mins until golden brown and crisp.
  23. 23Roast for 45-55mins until golden brown and crisp.
  24. 24Roast for 45-55mins until golden brown and crisp.
  25. 25In the last 16 minutes of roasting time, pan fry the chopped pancetta until crisp.
  26. 26In the last 16 minutes of roasting time, pan fry the chopped pancetta until crisp.
  27. 27In the last 16 minutes of roasting time, pan fry the chopped pancetta until crisp.
  28. 28When ready, remove the potatoes from the oven and cool for 5-10 minutes.
  29. 29When ready, remove the potatoes from the oven and cool for 5-10 minutes.
  30. 30When ready, remove the potatoes from the oven and cool for 5-10 minutes.
  31. 31In a large mixing bowl add the dressing and the potatoes and toss.
  32. 32In a large mixing bowl add the dressing and the potatoes and toss.
  33. 33In a large mixing bowl add the dressing and the potatoes and toss.
  34. 34If you’re a touch short on dressing just add a spoonful of yogurt to up the sauciness.
  35. 35If you’re a touch short on dressing just add a spoonful of yogurt to up the sauciness.
  36. 36If you’re a touch short on dressing just add a spoonful of yogurt to up the sauciness.
  37. 37Once dressed, sprinkle some of the reserved chives, dill and pancetta on top.
  38. 38Once dressed, sprinkle some of the reserved chives, dill and pancetta on top.
  39. 39Once dressed, sprinkle some of the reserved chives, dill and pancetta on top.

Ingredients

  • 2 kg chat potatoes
  • 2 kg chat potatoes
  • 2 kg chat potatoes
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 2 tbsp light olive oil
  • 2 tbsp light olive oil
  • 2 tbsp light olive oil
  • 150 g Pancetta, cubed
  • 150 g Pancetta, cubed
  • 150 g Pancetta, cubed
  • 2 tbsp mayo
  • 2 tbsp mayo
  • 2 tbsp mayo
  • 2 tbsp plain yogurt
  • 2 tbsp plain yogurt
  • 2 tbsp plain yogurt
  • 2 Juice limes
  • 2 Juice limes
  • 2 Juice limes
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 0.5 large red onion, finely chopped
  • 0.5 large red onion, finely chopped
  • 0.5 large red onion, finely chopped
  • 5 pickled gherkins, finely chopped
  • 5 pickled gherkins, finely chopped
  • 5 pickled gherkins, finely chopped
  • handful Chives, chopped
  • handful Chives, chopped
  • handful Chives, chopped
  • handful Dill, chopped
  • handful Dill, chopped
  • handful Dill, chopped
  • handful Mint, chopped
  • handful Mint, chopped
  • handful Mint, chopped

Equipment

ovenlarge traysbaking papercuplarge mixing bowl

Tips

  • The longer you allow the potatoes to steam dry, the crispier they will be.
  • Don’t overcrowd the trays when roasting potatoes.
  • Don’t be afraid of some browning for extra crispiness.