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£5.20/kgPlease 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.
Angela Hartnett pairs this recipe with Yalumba Organic Viognier from South Australia. This vegan-friendly white wine has honeysuckle, fennel and apricot nectar flavours that lead into a silky and succulent palate.
Typical values per serving when made using specific products in recipe
Energy | 1,302kJ/ 311kcals |
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Fat | 15g |
Saturated Fat | 2.3g |
Carbohydrates | 33g |
Sugars | 7.4g |
Fibre | 4.2g |
Protein | 7.9g |
Salt | 1.4g |
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