Cooking & Baking

Extra crispy on the outside, fluffy on the inside. They taste like French fries except they’re buttery (and look more rustic! 🙂 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren’t touching.
Ingredients
Potatoes:
1.4 lb small potatoes (12 – 14)
Cooking:
2 tbsp unsalted butter , melted
1 tbsp olive oil
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
1/2 cup green chili sauce (I like 505 Hatch green chili cooking sauce - brand)
Finely chopped parsley , optional garnish

Cook potatoes:
First steam or microwave them.
Preheat oven to 200°C/390°F (180°C fan).
Steam dry: Let the potatoes air dry for 5 minutes or so.
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper. Add a spoonful of green chili to each potato 5 minutes before they are done (at 40 minutes)
Bake: Bake for 45 minutes until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.