James Moffatt
A childhood favourite or national icon? This modern update of salt and vinegar chips is our answer to Australian-style smashed potatoes. These smashed potatoes pair excellently with our baked barramundi recipe to take fish and chips from a casual classic to something special.
Ingredients
Pickled radish
lemon crème fraîche
Method
1.Place potatoes and 375ml vinegar in a large saucepan and top with water until covered. Bring to the boil and simmer until tender (30 minutes).
2.Preheat oven to 200˚C fan-forced and line a tray with baking paper. Drain potatoes and while hot, transfer to tray. Using back of a spoon, smash potatoes until slightly squashed. Drizzle with olive oil and season liberally with sea salt flakes. Bake until golden (35 minutes).
3.For pickled radish, mix vinegar and sugar in a bowl until dissolved. Add cloves and radish. Leave to pickle.
4.For lemon crème fraîche, place ingredients in a bowl and whisk until combined; season to taste. Refrigerate until ready to use.
5.Heat 3cm vegetable oil in a saucepan over medium-high heat. Add saltbush and fry until crisp (30 seconds). Drain on paper towel; season to taste.
6.Serve potatoes on a platter, topped with lemon crème fraîche, pickled radish and crisp saltbush.
Note: Lemon aspen freeze-dried powder is similar in flavour to lemon and grapefruit. Substitute lemon rind.
Notes
