Crispy Smashed New Season Potatoes & Red Pepper Dip
Try this delicious Crispy Smashed New Season Potatoes & Red Pepper Dip recipe. Made with new season potatoes, spices, feta, and a savory red pepper dip, it's the perfect appetizer or side dish.
Adrian Martin
Adrian Martin
Recipe - SuperValu Online
Crispy Smashed New Season Potatoes & Red Pepper Dip
Prep Time10 Minutes
Servings4
Cook Time45 Minutes
Ingredients
Half a bag of new season potatoes around 500g
1 tbsp of smoked paprika
1 tbsp mustard seeds
1 tsp of fennel seeds
2 tsp all spice
Jar of sweet roasted red peppers
1 full block of feta cheese
1 clove of garlic
2 heaped tablespoons of sour cream
Salt and pepper, to season
Rapeseed oil
Directions
- Wash the potatoes and cut the big ones in half. Bring to the boil in cold salted water for 15-20 minutes until tender but not cooked through.
- Drain the potatoes and leave to steam dry for 5 minutes to evaporate out any water.
- In a pestle and mortar, combine all the spices until smooth. On a large baking tray lined with parchment paper, space out the potatoes and use the bottom of a glass or mug to press them down so they have lots of edges to go crispy. Don’t panic if they look like falling apart; the starch will hold them together once crispy.
- Sprinkle over the spice mix and a drizzle of rapeseed oil, then roast in the oven for 40 minutes at 200°C, flipping the potatoes after 30 minutes.
- For the dip, blitz together the roasted peppers, feta, salt and pepper, sour cream, and garlic until smooth with a hand blender in a jug or alternatively in a food processor. Serve it all up and enjoy.
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Recipe
- Wash the potatoes and cut the big ones in half. Bring to the boil in cold salted water for 15-20 minutes until tender but not cooked through.
- Drain the potatoes and leave to steam dry for 5 minutes to evaporate out any water.
- In a pestle and mortar, combine all the spices until smooth. On a large baking tray lined with parchment paper, space out the potatoes and use the bottom of a glass or mug to press them down so they have lots of edges to go crispy. Don’t panic if they look like falling apart; the starch will hold them together once crispy.
- Sprinkle over the spice mix and a drizzle of rapeseed oil, then roast in the oven for 40 minutes at 200°C, flipping the potatoes after 30 minutes.
- For the dip, blitz together the roasted peppers, feta, salt and pepper, sour cream, and garlic until smooth with a hand blender in a jug or alternatively in a food processor. Serve it all up and enjoy.
