Smash roasted potatoes by Chef Scott Bridger

INSTRUCTIONS

Print

Summer Eats with Scott Bridger: Smash roasted potatoes with parmesan and chimichurri

Crispy, salty smash roasted potatoes topped with zingy chimichurri – a stellar combination! 

1. Place the chat potatoes into a pot of cold salted water and bring to the boil
2. Reduce to a simmer and cook for 20-30 minutes until soft but still holding their shape  then strain
3. Turn the oven to 180c
4. Once the potatoes are cool enough to handle place on a chopping board and put a flat plate onto of each one and press lightly to squash while keeping their shape
5. Transfer to a baking tray and liberally coat with vegetable oil, sea salt, and springs of thyme
6. Place in the oven and cook for 20 minutes until very crispy. Make the chimichurri while you wait
7. When the potatoes are crispy turn them over over and place 1-2 tsp of grated parmesan onto each one and return to the oven for another 10 minutes
8. Remove the potatoes from the tray with a slotted spatula so you don’t pick up the oil
9. Pile them onto a serving plate and cover with the chimichurri

To make the chimichurri: 

1. Chop the herbs finely and place in a bowl.
2. Chop the shallot and garlic fine also and add to the bowl.
3. Add the chilli flakes, Olive oil, vinegar and lemon juice and stir to combine
4. Season with salt.