Mashed potato, who? That’s what people will be saying when you serve this delicious side at your next party. Unbelievably creamy mini potatoes get roasted to crispy perfection then nestled on a bed of yogurt and spicy peppers, before being topped with honey and cilantro. It’s a flavour bomb that will keep even the most loyal mashed potato fans happy.
Equipment
Here’s everything you need to make my fully-loaded crispy mini potatoes at home:
- chef’s knife
- cutting board
- large baking sheet
- large pot
- colander
- dish towel (optional)
Get the full ingredients list and instructions below!
Ingredients
Method
- Preheat oven to 425°F. While you wait, cut 680g mini yellow potatoes in halves, remove and discard the stems from 2 sprigs rosemary and roughly chop enough cilantro to fill 1/2 cup. Transfer potatoes to a large pot and cover with cold water (the water should be no more than 2 inches above the potatoes). Season with 3 tbsp salt and bring to a gentle boil. Once boiling, cook until fork tender, about 5-10 minutes. Strain the potatoes and let steam for 5 minutes, or pat dry with a paper towel.
- Transfer cooled and dried potatoes to a large baking sheet. Cover with 1/4 cup olive oil, 1 tsp salt, rosemary leaves and a few cracks of black pepper. Toss to coat and space them out evenly, ensuring the flat side is down on the pan. Roast for 20-25 minutes, or until the bottom is golden brown. Rotate the pan 180 degrees half-way through to ensure even roasting.
- On a large serving platter, smear 1/2 cup yogurt and top with 2 tbsp Calabrian peppers in oil. Arrange your potatoes on top and finish by drizzling over 1 tbsp honey and 1/2 cup roughly chopped cilantro.