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Show Notes
[RECIPE IN SHOW NOTES]
One of Simon's favourite foods is... the POTATO. And our cookbook The Food Fix has 3 roast potato recipes in it, THREE!, and they're all different! But this one is a doozy. It's based on a 90s recipe by Jill Dupleix.
Want more food tips? Check out the 5 Minute Food Fix Instagram.
RECIPE
CRASH HOT POTATOES (SERVES 4 as a side)
Cook your potatoes (12 to 16 small potatoes, unpeeled) in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain.
When ready to cook, place the potatoes on a baking tray lined with baking paper.
Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil (3 tbsp), add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs.
Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot.
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