13 November, 2022
This recipe is a twist on Meg Yonson’s smashed potato salad and has been on high rotation in our house especially as Spring and barbecue weather is beginning here in Sydney.
1 kg of small new potatoes
3 Tbsp Olive oil
1 Bunch of parsley or fresh peppery greens
4 Tbsp of Kewpie mayo
The juice of half a lemon
Preheat oven to 180 degrees.
Fill a pot with water, add potatoes and boil until potatoes are soft when pierced with a fork - approximately 25 minutes.
Drain potatoes and place on a baking tray, using the back of a spoon gently press down on each potato, coat with olive oil, a generous sprinkle of salt and roast for 25 minutes or until golden and crispy.
While the potatoes roast finally chop your greens. Here we have fresh Japanese mizuna, sorrel, and parsley from the vegetable garden however a bunch of parsley will work well also.
Once roasted add potatoes to a bowl, mix in kewpie, lemon juice, season to taste and assemble it with the greens in your favourite bowl. Here we have chosen the Mennt 260 share bowl allowing everyone to serve themselves at the table.