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Smashed Potatoes- Food with Mae-11

Crispy Smashed Potatoes with Beetroot Dip

Today’s generation is so blessed to have everything accessible to them. For instance, they have Social media, which  is an amazing thing of course but it has its downsides too. Having seen a version of this on TikTok, I’m a little late to this trend but I really wanted to try it for a long time, so here it is! 

It’s inspired by the classic sunday roast potatoes, not very original but hey! It’s a little different. I hope you enjoy this recipe.

Smashed Potatoes- Food with Mae-11


For the Potatoes

250g baby potatoes
30ml goose fat / duck fat
1 tablespoon salt for boiling
2 teaspoons salt
2 teaspoons mixed herbs
2 teaspoons black pepper

For the Beetroot Dip

4 beetroots (I used ready cook)
100g yoghurt
1-2 stems dill
1 teaspoon salt
½ teaspoon ground pepper



In a small to medium pot, add baby potatoes, salt and water. On high heat bring it to a boil, once boiling turn the heat to medium and continue to cook for 20 minutes or until the potatoes are soft. Preheat the oven at 180 fan/Gas mark 6. 




Take the potatoes off the heat and strain them. Using a flat oven tray, place the potatoes and flatten them using a glass or bottle with a flat bottom. Next, season them with goose or duck fat, salt, black pepper and mixed herbs. 




Place the tray of potatoes in the oven and cook for 15-20 minutes or until they are golden brown and crispy. 




To make the beetroot dip, using a blender or chopper, add beetroot, yoghurt, dill, salt and pepper. Blend them together until you get a paste consistency. Pour it into a bowl and set aside for later.




Once the potatoes are ready, leave it on the side to cool down. Served with beetroot on the side,  eat them as an appetiser or snack. 


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