Spicy Smashed Potatoes

Crispy smashed potatoes but SPICY! We've created a variation on one of most popular recipes, Crispy Smashed Potatoes, but gave it some heat to counter our cooling Dibble Sour Cream. This is bound to get you through the last days of winter! Simple and quick to make with minimal ingredients, give this spicy variation a try and happy cooking!

Prep Time 15 minutes

Cook Time 60 minutes

Serves 2

Difficulty Easy

Ingredients 

• 8 baby white potatoes, halved
• 1/4 Cup Raw Almonds
• 2 Tbsp Olive Oil
• 3 Garlic Cloves, minced
• 1 Tbsp Chilli Flakes
• 1/2 tsp Smoked Paprika
• 2 tsp Salt
• 1/2 tsp Pepper
• 5 Tbsp Dibble Sour Cream
• 2 Tbsp Chives, finely sliced

Method

1. Bring a medium pot of water to boil, add 1 tsp of salt and add the potatoes in. Boil for 20 minutes or until the centre is tender. 
2. In a small pan on high heat, dry roast the almonds for 10 minutes, stirring occasionally. Set aside to cool slightly and roughly chop them. 
3. Drain the potatoes in a colander and set aside to cool.
4. Preheat the oven to 200°C. 
5. In a large mixing bowl, add the olive oil, garlic, chilli flakes, paprika, 1/2 tsp salt, 1/4 tsp pepper and whisk thoroughly.
6. Pat down the potatoes with a paper towel to ensure they're completely dry and add them to the mixing bowl. Coat all the potatoes thoroughly with the marinade.
7. Line a baking tray with baking paper and place the halves potatoes, flat side down, on the tray. Pour any excess marinade on top of the potatoes. 
8. Using the bottom of a clean flat cup, gently squash the potatoes keeping them in one piece - the thinner, the crispier they'll be.
9. Bake the potatoes for 20 minutes, turn and bake for a remaining 15 minutes or until deep golden brown.
10. Add 2 Tbsp of Dibble Sour Cream to a flat wide plate and using the back of the spoon, spread around the surface of the plate.
11. Scatter 1/2 of the roasted almonds on the plate. 
12. Add the smashed potatoes to the plate. 
13. Using a teaspoon, add dollops of Dibble Sour Cream on top of the crispy potatoes.
14. Scatter the remainder of the roasted almonds around the plate.
15. Top with the chives, 1/2 tsp salt and 1/4 tsp pepper.
16. Enjoy!