Hello #LoyalRoyals
Weekend plans loading! These smashed potatoes are the only excuse you need to get your friends together around the braai.
Honestly, they are that good.
Dip and dunk them in your very own homemade guacamole – which is made super simple by using a jar of Pesto Princess Coriander & Chilli Pesto.
Please share the crispy potato love far and wide!
You will need
For the potatoes
1kg baby potatoes
4 Tbsp olive oil
3 tsp ground coriander
Salt and pepper (we love using Oryx Desert Salt)
2 tsp ground cumin
1 tsp dried oregano
1 tsp chilli flakes
Fresh parsley or coriander to serve
For the dip
3 heaped tsp Pesto Princess Coriander & Chilli Pesto
2 x ripe avocados
Juice and zest from 1 lime
Salt and pepper to taste
How to
1. Boil the baby potatoes for about 20 minutes, until fork tender. Drain and let them cool slightly.
2. Preheat the oven to 200°C. Toss the potatoes in olive oil and spices and place them in a roasting dish. Using a flat-bottomed glass, smash the potatoes.
3. Drizzle the potatoes with a little more olive oil and generously season with salt and pepper. Roast for between 25 and 30 minutes or until crispy.
4. To make the avo dip, combine all the ingredients in a food processor.
Serve hot, sprinkled with roughly chopped parsley or coriander. Dunk in the avo dip and enjoy!
Photography, Recipes and Styling by Michelle Parkin.
