Smashed Potatoes with Salsa Verde

Serves 4-6, Prep 35 mins, Cook 45 mins

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

1 Place potatoes in stockpot. Cover with cold water. Bring to boil. Boil, uncovered, for about 20 minutes, or until tender. Drain. Cool slightly.

2 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.

3 Arrange potatoes in a single layer on an oiled, large oven tray. Sprinkle with combined garlic salt and chilli. Drizzle with oil.

4 Cook in a hot oven (200C) for about 40 to 45 minutes, or until potatoes are crisp.

5 Meanwhile, make salsa verde. Blend all ingredients in a blender until smooth.

6 Arrange potatoes on a serving plate. Drizzle with mayonnaise, then half the salsa verde. Serve with remaining salsa verde.