Spicy Smashed Potatoes with Green Sauce

For the potatoes

• 1.5 pounds small Yukon Gold potatoes
• 2 tablespoons olive oil
• 2 tablespoons Spicy Desert Dust, plus extra to finish
• 1 tablespoon salt, for the boiling water

For the green sauce

• 1/2 avocado
• 1 garlic clove
• 1 tablespoon yuzu or lime
• 1/2 cup cilantro and parsley, packed
• 1/4 cup water
• 1/4 cup olive oil
• 1/4 cup pistachios or cashews

1. Preheat the oven to 390°F / 200°C, or 180°C fan.
2. Bring a pot of water to a boil and add the salt. Boil the potatoes until soft: about 20–25 minutes for small potatoes, or around 30 minutes for medium ones.
3. Drain and leave the potatoes in the colander for about 5 minutes to steam dry.
4. Toss the potatoes with the olive oil and Spicy Desert Dust.
5. Transfer to a baking tray. Use the bottom of a small glass to flatten each potato, keeping it in one piece. Sprinkle over extra Dust.
6. Bake for 45 minutes, until deep golden and crispy. Do not turn the potatoes.
7. Blend all the green-sauce ingredients for 1–2 minutes, until smooth. Serve with the potatoes.

Keep in mind

• The 45-minute bake follows boiling and a 5-minute drying stage. Allow time for all three.
• The sauce uses pistachios or cashews; choose one, not both.

Cook with: Spicy Desert Dust

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