Loaded smashed potatoes

Name: Loaded smashed potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 2.25 lbs potato; 3.5 fl oz olive oil; 1 red onion; 2 limes; 0.75 cup cilantro; 0.33 cup mint; 2 tsp honey; 0.75 cup full-fat Greek yogurt; flaky sea salt; mint (for garnish); cilantro (for garnish); Kitchen Stories Fleur de Salty seasoning (optional)

Based on 90 ratings

In app

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Want a shortcut with more flavors? Try our FLEUR DE SALTY seasoning in this recipe! This recipe pairs my favorite crispy potato technique with my favorite homemade condiment: pesto. It’s a good one to serve at gatherings because it looks far more impressive that the sum of its parts, which is essentially roasting smashed potatoes, making a pesto, and serving these on top of Greek yogurt! You can also use the technique to prepare plain smashed potatoes as a side or vary the recipe: try sour cream underneath the potatoes, topped with crispy bacon bits, Parmesan and chives or tahini and yoghurt underneath the potatoes with with harissa and toasted walnuts on top—there are so many variations to try!"

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

5 min

Ingredients

2Servings

MetricImperial

½ kg

52½ ml

20 g

5 g

1 tsp

100 g

full-fat Greek yogurt

flaky sea salt

mint (for garnish)

cilantro (for garnish)

Kitchen Stories Fleur de Salty seasoning (optional)

Utensils

oven, pot, 2 baking sheets, cutting board, knife, bowl, liquid measuring cup, fine grater, immersion blender, Fleur de Salty seasoning

Nutrition per serving

Cal484

Fat27 g

Protein10 g

Carb45 g

Step 1/4
- ½ kg potato
- oven
- pot
Preheat oven to 200°C/390°F. Add potatoes to a pot of salted water and cook until you can easily slide a fork into them. Drain in a colander and dry with a kitchen towel.
Step 2/4
- 52½ ml olive oil
- flaky sea salt
- 2 baking sheets
Transfer potatoes to a baking sheet. Lay another baking sheet on top and press down to smash the potatoes. Drizzle with some olive oil and flaky sea salt, then toss well. Transfer to the oven and bake for approx. 30 min., flipping half-way through, or until very crispy.
Step 3/4
- ½ red onion
- 20 g cilantro
- 5 g mint
- 1 limes
- 1 tsp honey
- cutting board
- knife
- bowl
- liquid measuring cup
- fine grater
- immersion blender
In the meantime, slice red onion and add to a bowl with the juice of one lime, top up with boiling water until just covered, then set aside. Add cilantro, mint, remaining olive oil, zest of half a lime, juice of the remaining lime, honey, and a large pinch of flaky sea salt to a large measuring cup. Blend with an immersion blender until smooth.
Step 4/4
- 100 g full-fat Greek yogurt
- mint (for garnish)
- cilantro (for garnish)
- Kitchen Stories Fleur de Salty seasoning (optional)
- Fleur de Salty seasoning
Remove potatoes from the oven and let cool for approx. 5 min. Spread Greek yogurt onto a plate. Sprinkle with flaky sea salt, top with potatoes, dollop pesto on top, and garnish with drained red onions and extra mint, and coriander. Season with our FLEUR DE SALTY seasoning if liking. Enjoy!
Enjoy your meal!