Crispy Smashed Potatoes with Chooki's Original Chicken Salt

Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Vegan

These are the kind of potatoes you eat straight off the tray before they even make it to the table. Boiled, smashed, hit with a good whack of Chooki’s Original, then roasted until they’re golden and shatteringly crispy.

Step 1: Boil the Potatoes

Chuck your baby potatoes into a big pot of salted water. Bring to the boil and cook for about 15 minutes until they’re fork-tender all the way through. Drain and let them sit for a couple of minutes so the surface dries out a bit.

Step 2: Smash and Season

Preheat your oven to 220°C (fan-forced). Line a big baking tray with baking paper. Spread the potatoes out and use the bottom of a glass or a fork to press each one flat. Drizzle the olive oil over the lot, then hit them with the Chooki’s Original and pepper. Get it into all the cracks and crevices.

Step 3: Roast Until Crunchy

Into the oven for 25-30 minutes. You’ll know they’re done when the edges are deep golden and properly crispy. While they roast, mix your mayo, garlic, lemon juice, and a pinch of Chooki’s in a small bowl for dipping.

Step 4: Serve

Pile them on a board, scatter some rosemary, and put that aioli right in the middle. Best eaten hot, straight away, standing in the kitchen.

Tip: The drier the potato surface before roasting, the crispier they get. Don’t be shy with the oil either.