Crispy Smashed Potaoes with Mayonana
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!
If you haven’t seen my other smashed potatoes recipe: Smashed Potatoes with Beetroot Dip
I wanted to do a Filipino inspired recipe, i thought of adding the chicken oil to give it some flavour and I honestly think it worked! Mayonana = Mayonnaise and Banana Ketchup. I love this simple but so Filipino dip. I made something similar with Mayo and Alamang (shrimp paste), I wanted to make a dip that everyone will enjoy.
Ingredients
For the Potatoes
For the Mayonana Dip
Instructions
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, in a small bowl, add mayonnaise, banana ketchup, garlic powder abd black pepper. Mix them all together well.
Once the potatoes are ready, leave it on the side to cool down. Served with Mayonana dip on the side, eat them as an appetiser or snack.
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