16 baby white potatoes (1kg)
2 tsps garlic salt
½ tsp dried chilli flakes
2 tblsps vegetable oil
Kewpie mayonnaise, to serve
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
Place potatoes in stockpot. Cover with cold water. Bring to boil. Boil, uncovered, for about 20 minutes, or until tender. Drain. Cool slightly.
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.
Arrange potatoes in a single layer on an oiled, large oven tray. Sprinkle with combined garlic salt and chilli. Drizzle with oil.
Cook in a hot oven (200C) for about 40 to 45 minutes, or until potatoes are crisp.
Meanwhile, make salsa verde. Blend all ingredients in a blender until smooth.
Arrange potatoes on a serving plate. Drizzle with mayonnaise, then half the salsa verde. Serve with remaining salsa verde.