Notes
Saltitude Loaded Smashed Potatoes
Featuring BlixSam Saltitude (Salt & Vinegar)Salt with Attitude! Crispy smashed baby potatoes loaded with melted cheddar, smoky bacon and spring onions, then finished with a cool, tangy Saltitude sour-cream sauce. Crunchy, cheesy, salty and seriously lekker! Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Ingredients
Crispy Smashed Potatoes- 800 g baby potatoes
- 2 tbsp olive oil
- 2 tsp BlixSam Saltitude
- 200 g streaky bacon, chopped
- 150 g mature cheddar cheese, grated
- 3 spring onions, finely sliced
- Fresh parsley, chopped
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp BlixSam Saltitude
- 1 tsp lemon juice
- ½ tsp mustard
- 1 tbsp finely sliced spring onion
Method
- Preheat the oven to 220°C.
- Boil the baby potatoes for 15–20 minutes, or until tender. Drain well and allow them to steam dry for a few minutes.
- Place the potatoes onto a baking tray and gently squash each one with the bottom of a glass or potato masher.
- Drizzle generously with olive oil and sprinkle with BlixSam Saltitude.
- Roast for 20–25 minutes until deeply golden and crispy around the edges.
- Meanwhile, fry the bacon until crispy.
- Mix the sour cream, mayonnaise, Saltitude, lemon juice, mustard and spring onion together to make the Saltitude Sour-Cream Sauce.
- Remove the crispy potatoes from the oven and scatter over the bacon and grated cheddar.
- Return to the oven for 3–5 minutes, until the cheddar is melted and bubbling.
- Finish with sliced spring onions, parsley and generous drizzles of the Saltitude Sour-Cream Sauce.
- Just before serving, add a light final sprinkle of Saltitude over the hot potatoes for an extra tangy salt-and-vinegar hit.