Fajita-spiced Smashed Potatoes

There’s just something about them

Roasted New/baby Potatoes are awesome as they are, but believe me when I say they are sooooooo much better when you smash them up a bit. Like many recipes on The Urban Canteen, you can adapt them to suit your personal tastes and this one is no different. The flavour I have gone with is Fajita spiced smashed potatoes and it is ridiculously good. But you can use herbs, cajun spice, curry spice, paprika etc, the list is endless.

 

fajita spiced smashed potatoes with a coriander oil
Fajita spiced smashed potatoes drizzled with coriander oil

They’re all good

Not only do these potatoes taste fantastic, they are a great source of Vitamin C. Eating potatoes with their skin on help maintain a higher level of vitamin C within the potato. Peeling potatoes, especially if you do this with a knife and end up cutting away half of the potato means you can lose a lot of this valuable micronutrient.

Keep it simple

There really is no need to parboil these baby potatoes off first. You can bang them straight in the oven and have a hassle-free, delicious bowl of spuds! It really doesn’t save anytime parboiling the potatoes first, in fact, it will probably lengthen the time within this recipe……which is not what we’re about at The Urban Canteen.

 

 

 

Fajita spiced smashed potatoes

Fajita spiced smashed baby potatoes drizzled with a fresh coriander oil
Prep Time10 mins
Cook Time30 mins
Course: Salad, Side Dish
Keyword: Plant based, Potato, Vegan
Servings: 2

Ingredients

  • 500 g New/Baby Potatoes
  • 2 tbsp Fajita spice
  • 1 tbsp Olive oil for cooking potatoes
  • 3 cloves garlic
  • 1 bunch coriander
  • 1 cup Olive oil for dressing

Instructions

  • Preheat oven at 185°c
  • Place Potatoes into a bowl with the Fajita spice, tbsp of oil and a pinch of Salt & Pepper.
  • Give the Potatoes a good mix around, making sure they are will covered with the spice.
  • Place in the oven for approximately 25 minutes.
  • Whilst they are cooking, throw your garlic, coriander, ½ your cup of oil and a little salt and pepper into a blender and blitz until smooth. Then add the rest of the oil and give it a little mix with a spoon. Set aside for your potatoes.
  • After 25 minutes check your potatoes, if they have some give in them and you can push them down with a fork, then remove from the oven. If you can't push them down with a fork (gently) put them back in the oven for another 5 minutes.
  • Gently push each potato down with a fork until you see the split open, sprinkle a little more fajita spice on each one with another little drizzle of oil. Then put them back in the oven for another 5 minutes.
  • After 5 minutes, remove them from the oven, place in a serving dish, drizzle with your coriander oil and enjoy!

 

 

 

 

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