| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 750 grams Potato unpeeled
- 2 tablespoons Extra Virgin Olive Oil
- Salt to taste
- Chopped Continental Parsley to serve
- Mint Leaves to serve
- 2 bunches Asparagus ends trimmed, steamed
- Herb Mayonnaise
Ingredients
| |
Instructions
- Place the potatoes in a large saucepan. Cover with 3 cm water. Bring to the boil over high heat and cook, covered, for about 25 minutes until just tender, drain. Transfer to a clean tea towel or some kitchen paper to dry.
- Brush a large baking tray with oil and spread the potatoes on the tray. Using a potato masher, press down on each one to flatten.
- Place the tray in the fridge for 1-2 hours to allow the potatoes to cool completely.
- Preheat the oven to 200 degrees C. Drizzle over the remaining oil (use a pastry brush to distribute the oil evenly) and roast for 15 minutes, turning once, until the potatoes are crispy and golden.
- Season with salt, scatter with the herbs and serve with steamed asparagus, baked salmon and herb mayonnaise.
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