Tag Archives: baby potatoes

Smashed Potatoes With Jalapeño Chilli

I like having more of a gutsy potato dish when we are having a gently seasoned meat or veggie dish.

These potatoes aren’t too spicy and make a nice change from a plain spud.

Serves 6.


40g butter

30mls olive oil

1kg baby potatoes, cooked

2 jalapeño chillies, deseeded and finely sliced

5 garlic cloves, peeled and finely sliced

2 teaspoons smoked paprika

3 spring onions, finely sliced

Salt and pepper


In a large pan, heat the butter and oil over a medium heat.

Once the butter has melted, add the garlic and sliced chillies.

Cook for 3 minutes without allowing the garlic to colour.

Using a slotted spoon, spoon the garlic and chilli out of the pan and set aside.

Using your hands, gently squash the potatoes to break them into two or three pieces and place the pieces in the pan.

Sprinkle over the smoked paprika and turn the potatoes until they are all coloured with the paprika.

Now, over a medium to high heat, cook the potatoes until well coloured, around 15-20 minutes.

Add the reserved garlic and chilli to the pan and stir through.

Sprinkle over the spring onion, season well and serve.

Smashed Indian Potatoes

These are very moreish! 

What’s not to love really, spicy, crunchy potatoes are always a winner!

Although I’ve included boiling the potatoes in the recipe, leftover spuds from the day before will work just as well and don’t peel them! The skins help to hold them together.

If you have any leftovers, and I doubt that you will, keep them for breakfast, reheat the potatoes and pop a fried egg on top, absolute heaven!

Serves 6.


1kg baby potatoes

30g ghee, butter or oil

1 teaspoon yellow mustard seeds

1 teaspoon cumin seeds

1 teaspoon chilli flakes

1 teaspoon salt flakes


Bring a large pan of salted water up to the boil. Add the potatoes and boil until cooked, mine took 15 minutes.

Drain the potatoes and leave them to cool.

Once they are cool enough to handle, gently squeeze the potatoes until they break in two in rough uneven pieces.

In a large frying pan, heat the ghee or oil over a high heat. Add the mustard, cumin, chilli and salt.

As soon as the mustard starts popping, around 30 seconds, add the squashed potatoes and stir through.

Reduce the heat to medium and fry until the potatoes are coloured and crispy.

Smoked Garlic Potato Salad


Everyone loves a good potato salad and although I’ve posted a recipe before this one incorporates my new favourite flavour of smoked garlic.

Although I tend to use a whole clove, and they are big, maybe start with half a clove and work up from there to suit your taste buds.

Serves 6.


500g cooked baby potatoes, skin on, cut into 1-2cm chunks

180mls sour cream

200mls mayonnaise

1/2-1 clove smoked garlic, crushed

3 tablespoons chopped fresh parsley

salt and pepper


Combine the sour cream, mayonnaise, smoked garlic, parsley, salt and pepper in a bowl.

Add the potatoes, stir through and serve with a little extra parsley sprinkled over the top.

Garlicky Chicken and Potatoes


I love a one pot wonder!

By the time you have finished cooking this the chicken and potatoes are coated with a gorgeous garlicky sticky concentrated sauce and all you need is a salad to go along with it.

Serves 6.


2kg chicken, cut into 10 pieces

60g butter

50mls olive oil

250mls white wine

4 cloves garlic, peeled and crushed slightly

750g baby potatoes

salt and pepper

a small handful of chopped parsley


In a large, deep frying pan with a lid, heat the butter and oil over a medium to high heat.

Combine the chicken pieces, salt and pepper in a large bowl and make sure all of the meat has been seasoned.

Once the pan is hot, lay the chicken pieces, skin side down in the butter and oil.

Cook until the skin is golden and then turn over and repeat.

Remove the chicken from the pan.

Tip most of the fat into a bowl, leaving just a little in the pan.

Return the pan to the heat, turn down to low and add the garlic and wine to the pan, scrape the base of the pan to get any gooey bits of chicken into the sauce.

Return the chicken to the pan, skin side down and add the potatoes.

Cover with a tight fitting lid and simmer gently for 20 mins.

After 20 minutes, turn the chicken skin side up and stir the potatoes. Pop the lid on and cook for 20mins.

Remove the lid and turn the heat up high, reduce the sauce and stir through the parsley.

Mini Potato Skins


Potato skins make nibbles much easier for a gluten free diet and you can fill them with anything you can think of.

The boys love Cheddar and ham, I am very fond of broccoli and Gorgonzola. However, the world is your oyster with these, as long as you have one ingredient that adds a little moisture such as cheese, sour cream, salsa and another that bulks it out, prawns, vegetables, egg, smoked salmon, leftover chilli, pretty much anything you can think of as a good combination.


1kg baby potatoes

1 tablespoon oil

fillings of your choice


Preheat the oven to 190 degrees Centigrade.

Rub the potato skins with the oil and place on a baking sheet.

Bake for 45-60mins until cooked through.

Set aside to cool.

Heat the oven again to 190 degrees Centigrade.

Half each potato, scoop out most so the insides, leaving a thin layer of flesh below the skin.

Fill with your choice of filling.

Pop back in the oven for 15-20mins.

Serve hot.

Hasselback Potatoes


Sometimes the simplest things are the tastiest.

Baby potatoes with sage, oil, salt and pepper, delicious! Perfect too if you have the oven on for a roast, then your potatoes can roast at the same time, easy and efficient.

Any leftovers are great the next day for breakfast, slice through, fry the slices to heat through and pop and egg on top.

Serves 6 as a side.


24 baby potatoes

24 sage leaves

olive oil to drizzle

salt and pepper


Preheat the oven to 200 degrees Centigrade.

Take each potato and slice very finely, avoid cutting all the way through but you need to be as close to the base as possible to allow the potato to fan out.

Pop the sage leaf in the middle cut. Set aside on your baking sheet.

Drizzle a little olive oil over each potato and rub in.

Season with salt and pepper.

Roast in the oven for 40 mins until the potatoes have sprung open and are cooked through.