Recipe by: Golden Kings
INGREDIENTS
For the potatoes:
6 Golden Kings (halved)
Olive oil
Flaked sea salt
Black pepper
For the salsa brava:
1/2 onion
1/2 red pepper
1 garlic clove (finely grated)
1 tsp paprika
1/2 chilli flakes (optional)
Flaked sea salt
1 tin of chopped tomatoes
For the garlic aioli:
3 tbsps mayonnaise
1 teaspoon lemon juice
1 garlic clove (finely grated)
Black pepper
Fresh parsley to serve
METHOD
- Chop the potatoes in half and then add to cold water, in a large saucepan, before bringing to the boil
- Once the potatoes are soft, allow to cool for 20 minutes whilst you make the salsa
- Finely chop the onion and the red pepper, before frying with the garlic, chilli, paprika and chopped tomatoes
- Once the onions and peppers have begun to soften, allow to cool and then blend gently – keep this as chunky as you like – then set aside
- Place the potatoes on a baking tray, either non stick or lined with baking paper, then using the bottom of a heavy glass, squash firmly until flat
- Drizzle with oil, season and then place the baking tray into the oven (200C for 20 minutes or until the edges are golden)
- Mix the aioli ingredients together
- To serve place the smashed potatoes into a bowl, and top with dollops of the salsa and the aioli
To see the end result, watch here