Difficulty: Easy | Prep: 25 min | Cook: 40 min | Total: 65 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
👨👩👧👦 Cook With the Kids. School holidays, a rainy arvo and a bag of spuds. These cheesy little potato faces get mashed, squished, poked and smiled on by the kids, then baked golden and hit with Chooki's Original Chicken Salt while they're still hot. Nobody leaves a single one on the tray.
Grown-up job. Cut the potatoes into big chunks, cover with cold water in a saucepan and boil for 15 minutes until a knife slides straight through. Drain really well and let them steam dry in the colander for a couple of minutes, because wet mash makes soggy faces. Tip back into the pot, mash until smooth and leave to cool for 10 minutes.
Kids take over. Add the cheddar, cornflour, chives and 2 teaspoons of the Original Chicken Salt to the cooled mash and stir until it comes together into a soft dough that doesn't stick to clean hands. If it's tacky, add another spoonful of cornflour.
Heat the oven to 200°C fan-forced and line two trays with baking paper. Roll the dough out between two sheets of baking paper to about 1cm thick. Cut rounds with a 6cm cookie cutter or the rim of a small glass, poke two eyes with a drinking straw and press a smile in with the edge of a teaspoon. Re-roll the scraps and go again. Lay them on the trays and brush the tops with olive oil.
Bake for 20 minutes, flip carefully, then give them another 5 to 8 minutes until golden and crisp on both sides. Straight out of the oven, sprinkle the last teaspoon of Original Chicken Salt over the top so it sticks to the hot oil. Pile them up with a bowl of tomato sauce and stand back.
Tip: Shape a tray the night before and freeze them flat, then bake from frozen for 30 minutes. Instant lunchbox and after-school snack sorted for the rest of the holidays.
Your cart is currently empty.
