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Waitrose La Ratte Potatoes500g
500gItem price
£2.08Price per unit
£4.16/kgCrushing potatoes gives you more surface area, meaning more crispy edges once they’re roasted. It also creates lots of crevices for the delicious dressing to soak into in this recipe by Ravinder Bhogal.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Boil the potatoes in salted water for 15-20 minutes or until tender. Drain well, return to the pan and set over a low heat for 2 minutes to drive off moisture.
Preheat the oven to 220ºC, gas mark 7. Arrange the potatoes on 2 baking trays then, using the base of a bowl, squash them so they still hold together but are smashed and flattened. Season, drizzle with the oil and roast for 35-40 minutes, swapping the trays halfway, until crisp and dark golden brown.
Meanwhile, in a bowl, mix together all the ingredients for the dressing. Transfer the potatoes to a serving bowl, then scatter over the shallot rings. Drizzle over the dressing, then top with the peanuts and coriander; serve straight away with roast chicken or fish.
Typical values per serving when made using specific products in recipe
Energy | 1,302kJ/ 311kcals |
---|---|
Fat | 15g |
Saturated Fat | 2.3g |
Carbohydrates | 33g |
Sugars | 7.4g |
Fibre | 4.2g |
Protein | 7.9g |
Salt | 1.4g |
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