That pal that bitches about rainbow bagels and freak shakes and then tries smashed potatoes and is like WOAH, FORGET ALL OTHER FOOD GROUPS? Yeah, that’s me.
But it doesn’t change how I feel about freak shakes, which can do one.
Smashed potatoes are glorious. In the wonderful way there just never are too many ways to cook potato, they fall between roast potatoes and jacket potatoes, meaning they’re kind of okay to eat at lunchtime… maybe. I thought these would be over-rated but they’re easier than roasties and use about a quarter as much oil, and are ready in half the time.
Instead of serving them in a bowl, pile them on greaseproof paper with your chosen toppings and then let your friends serve themselves and pick out all the good bits. You could definitely add vegan mayo, chilli sauce, ketchup, brown sauce, cranberry sauce or any other damn kind of sauce- I just fancied keeping these plain and added a handful of spinach leaves to mine to eat for lunch.
Smashed potatoes with chilli and avo
Two potatoes per person, not peeled, kept whole
Sunflower or olive oil
1 tsp paprika
1 chilli, thinly sliced
Juice of one lime
Spring onions, ends and tops cut off, sliced
Preheat the oven to 200 °C. Boil the potatoes whole until they are well-cooked through, but not quite mash-cooked.
Drain, then on an oiled oven tray, space the potatoes out. Using a bowl or potato masher, crush each potato so it gives way, without totally mashing it. You’ll want it to still resemble a potato, but also for some of the soft flesh to cook on the oven tray so it crisps up.
Cover with a drizzle of oil, salt and pepper, and roast in the oven for half an hour. Once the potatoes are crisp and golden at the edges, remove from the oven and season a little more. Move on to a serving plate and top with avocado, paprika, chilli and lime, and scatter with spring onions.