This is always a winner and a go-to side dish of mine. The dressing ads a slightly sweet tartness that is missing from other smashed potato versions that I’ve tried.
If you’re pushed for time you could pre-boil the potatoes and refrigerate until needed for the final cooking step.
I’ve had this recipe written on a piece of paper so many years and have no idea who to credit the original recipe to.
PREP: 10 MINUTES | COOK: 60 MINUTES | SERVES: 4-6
- 1 kilo small chat potatoes
- 1/2 cup olive oil + 4 tbsp
- Salt and pepper
- 1/2 cup white wine vinegar
- 1 lemon, juiced (approx 1/4 cup)
- 2 tsp castor sugar
- 1 cups flat leaf parsley, roughly chopped
- 2 tbsp dill, roughly chopped
- 1/2 cup chives, roughly chopped
- Put potatoes in a large saucepan and cover completely with water. Salt the water and boil until potatoes soften (approx 20-25 mins)
- While the potatoes cook, preheat the oven to 200°C. Line a large baking tray and drizzle 1 tbsp of the olive oil over and brush it so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet, and use a fork to gently smash each potato (thinner potatoes are more crispy.) Sprinkle with salt and drizzle lightly with 3 tbsp of the olive oil.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes.
- Meanwhile, combine the vinegar, lemon, sugar and remaining oil in a jar. Season with salt and pepper and a shake well until.
- remove potatoes from the oven when crispy and golden. Sprinkle chopped herbs over and drizzle with dressing.
- Serve warm and enjoy!