Smashed Potatoes over Hummus
These Smashed Potatoes over Hummus are super crispy and going to be your new favourite potato recipe. Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table
Ingredients
- 1lb 500g baby potatoes or small Yukon Gold potatoes
- 2-3 tbsp olive oil
- salt and blac pepper to taste
- 1 cup hummus (store-bought or homemade)
- 1 tbsp fresh parsley
- lemon wedges to serve
Instructions
- Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, until the potatoes are fork-tender but not falling apart. Drain and let them cool for a few minutes.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the boiled potatoes on the prepared baking sheet. Using the potato masher, or a mug, gently press down on each potato to flatten them. Drizzle the potatoes with olive oil and sprinkle with salt and pepper
- Roast the smashed potatoes in the preheated oven for 25-30 minutes, until they are golden brown and crispy.
- While the potatoes are roasting, spread a generous layer of hummus on a serving platter or individual plates. Once the potatoes are done, arrange them over the hummus. Drizzle with a little extra olive oil, sprinkle with fresh herbs, and serve with lemon wedges on the side for a bright, zesty finish