Ingredients
16 baby white potatoes (1kg)
2 tsps garlic salt
½ tsp dried chilli flakes
2 tblsps vegetable oil
Kewpie mayonnaise, to serve
SALSA VERDE
¹∕³ cup light olive oil
1 cup fresh parsley leaves
1 cup fresh mint leaves
2 tblsps drained capers
1 clove garlic, peeled, chopped
2 tblsps lemon juice
2 tblsps water
Salt and pepper, to taste
Method
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Place potatoes in stockpot. Cover with cold water. Bring to boil. Boil, uncovered, for about 20 minutes, or until tender. Drain. Cool slightly.
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Working with one warm potato at a time, place on a chopping board. Flatten with the back of a spoon or press down lightly with a potato masher.
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Arrange potatoes in a single layer on an oiled, large oven tray. Sprinkle with combined garlic salt and chilli. Drizzle with oil.
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Cook in a hot oven (200C) for about 40 to 45 minutes, or until potatoes are crisp.
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Meanwhile, make salsa verde. Blend all ingredients in a blender until smooth.
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Arrange potatoes on a serving plate. Drizzle with mayonnaise, then half the salsa verde. Serve with remaining salsa verde.
