Smashed Potato Salad
Directions
- 1Preheat the oven to 210°C.
- 2Simmer potatoes for 20 minutes until just tender.
- 3Make the dressing by chopping and combining all ingredients. Add a nice pinch of salt and pepper, taste, adjust.
- 4Drain and steam-dry the potatoes for a few minutes before evenly distributing them onto 2 large trays lined with baking paper. Be careful not to overcrowd, feel free to use as many trays as you like.
- 5With the bottom of a cup press down on the potatoes until flattened. Give them a good pinch of salt, pepper and a generous drizzle of olive oil.
- 6Roast for 45-55mins until golden brown, we want these to be really crisp and crunchy so don’t be afraid of some browning here.
- 7In the last 16 minutes of roasting time, pan fry the chopped pancetta until crisp, no oil needed, there’s enough fat in the pancetta.
- 8When ready, remove the potatoes from the oven and cool for 5-10 minutes.
- 9In a large mixing bowl add the dressing, the potatoes and toss.
- 10If you’re a touch short on dressing just add a spoonful of yogurt to up the sauciness.
- 11Once dressed, sprinkle some of the reserved chives, dill and pancetta on top.
Ingredients
- 2 kg chat potatoes
- Salt
- pepper
- 2 tbsp light olive oil
- 150 g Pancetta, cubed
- 2 tbsp mayo
- 2 tbsp heaped plain yogurt
- 2 Juice of limes
- 2 garlic cloves, minced
- 1 tbsp mustard
- 0.5 large red onion, finely chopped
- 5 pickled gherkins, finely chopped
- small handful Chives, chopped
- small handful Dill, chopped
- small handful Mint, chopped
Equipment
ovenlarge traysbaking papercuplarge mixing bowlpan
Tips
- The longer you let those potatoes stand dry, the crispier your potatoes are going to be.
- Do not overcrowd the trays when roasting potatoes.
- Don’t be afraid of some browning for really crisp and crunchy potatoes.
- No oil is needed when pan-frying pancetta as there’s enough fat in it.
- If short on dressing, add a spoonful of yogurt to increase sauciness.
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