Ingredients
2kg red baby potatoes
2 tsp garlic salt
2 Tbsp olive oil
Freshly ground black pepper, to season
Chimichurri
⅓ cup extra virgin olive oil
2 Tbsp red wine vinegar
¼ cup finely chopped flat-leaf parsley leaves
2 Tbsp finely chopped coriander
3 green spring onions, thinly sliced
1 green chilli, deseeded, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 180°C fan- forced (200°C conventional). Line 2 large oven trays with baking paper.
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Put potatoes in a stockpot and cover with cold water. Bring to the boil. Boil, uncovered, for about 10-12 minutes, or until just tender. Drain. Cool slightly.
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Working with one at a time, flatten potatoes with back of a spoon or lightly with a potato masher.
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Arrange potatoes in a single layer on prepared trays. Sprinkle with garlic salt. Drizzle evenly with oil. Season with pepper.
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Roast for 25-30 minutes, swapping trays halfway through, or until potatoes are golden and crisp.
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Meanwhile, to make chimichurri, combine all ingredients in a bowl and mix well. Season.
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Arrange potatoes on a platter and top with chimichurri. Serve.
Cook's tips:
- You can boil and smash the potatoes several hours ahead of serving, and cover until ready to roast.
- Make chimichurri up to one day ahead and store in an airtight container in the fridge.
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