Upgrade your potatoes with these crispy potatoes. Perfectly crispy, salty potatoes are paired with our take on the Classic Kiwi onion dip. You won’t regret making these this festive season!
Ingredients
- 1kg baby potatoes
- Olive oil
- Salt and pepper
Creamy Caramelised Onion Dip
- 2 brown onions (finely chopped)
- 2 tsp coconut sugar
- 1 Tbsp apple cider vinegar
- 250g crème fraîche
- 3 Tbsp chives (finely chopped)
- Butter
- Salt and pepper
Method
- Preheat the oven to 220 degrees, fan bake.
- Place the baby potatoes into a large pot with cold water and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.
- Add the potatoes to a baking tray. With a spatula or the bottom of a mug press down on each potato to ‘smash’ them (you want them to be smashed but still intact).
- Drizzle generously with olive oil and season with salt and pepper, then pop in the oven for 35-40 minutes until golden brown and crispy.
- While the potatoes are in the oven, you can get started on the creamy caramelised onion dip.
- Heat a generous knob of butter in a large pan over low-medium heat.
- Add the onions and cook until caramelised, about 10-15 minutes.
- Turn up the heat and add the vinegar and coconut sugar, cook for a minute or until the sugar has melted into the onions and the vinegar has reduced; set aside and allow to cool.
- Once cooled, add ¾ of the onions to a bowl with the crème fraîche and chives and mix well to combine.
- Add the dip to the base of a plate, top with crispy potatoes, then scatter over the remaining caramelised onions and some flakey sea salt.
Tips
- To achieve the best crispy smashed potatoes, you want to make sure the tray isn’t crammed. We like to leave about ½ cm between each potato to ensure ultimate crisping.
Variations
Click here for more “smashed and bashed” potatoes recipes.
