Have you tried smashing your spuds yet? You get an INSANELY crispy outside and a super soft and creamy inside… For the salsa verde I used some seasonal wild garlic with anchovies for a salty but fresh kick and it worked beautifully!
1. Pre-heat oven to 200°C
Ingredients
Instructions
2. Fill a saucepan with water on high heat and add the vinegar and potatoes, bring to a boil
3. Cook until the potatoes are almost done, drain the potatoes and let them dry in the colander for 5 minutes
4. Place the potatoes on an oven tray, drizzle with olive oil, season with salt and roast in the oven until golden, half way through cooking (after about 15 minutes) squish them using a fork or the back of a spoon, keeping them in one piece, set aside once crisp
5. Meanwhile, in a food processor blitz the wild garlic salsa ingredients, start off with 60ml olive oil and add to this depending on your desired consistency
6. Taste and adjust seasoning, set aside
7. Add the diced pancetta to a small saucepan on medium heat with a drizzle of olive oil and cook until crisp, drain on kitchen paper, set aside
8. Add the crispy smashed potatoes to your serving dish, dot with the salsa verde mixture and scatter over the pancetta
9. Serve immediately and enjoy!
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*Any extra salsa verde can be used up as a salad dressing, inside sandwiches, pasta, or as a dip!*