Thai-style smashed potatoes with chilli dressing

Crushing potatoes gives you more surface area, meaning more crispy edges once they’re roasted. It also creates lots of crevices for the delicious dressing to soak into in this recipe by Ravinder Bhogal.

Ingreadient

• 2 x 500g packs La Ratte potatoes
• 3 tbsp olive oil
• 1 echalion shallot, finely sliced
• 3 tbsp salted peanuts, roughly crushed
• ⅓ x 25g pack coriander, leaves picked

Dressing

• 2 clove/s garlic, finely chopped
• 1 Thai chilli, finely chopped
• 2 tbsp fish sauce
• 1 tbsp light brown soft sugar
• 1 lime, juice

Step by step

1. Boil the potatoes in salted water for 15-20 minutes or until tender. Drain well, return to the pan and set over a low heat for 2 minutes to drive off moisture.
2. Preheat the oven to 220ºC, gas mark 7. Arrange the potatoes on 2 baking trays then, using the base of a bowl, squash them so they still hold together but are smashed and flattened. Season, drizzle with the oil and roast for 35-40 minutes, swapping the trays halfway, until crisp and dark golden brown.
3. Meanwhile, in a bowl, mix together all the ingredients for the dressing. Transfer the potatoes to a serving bowl, then scatter over the shallot rings. Drizzle over the dressing, then top with the peanuts and coriander; serve straight away with roast chicken or fish.