Loaded Smashed Baby Potatoes

Oven bake in 40-50 minutes, or air fry in 30 minutes

Ingredients (serves 4-5 as a side dish)

• 800g baby potatoes
• 3 tbsps olive oil or sunflower oil
• 2 tbsps balsamic vinegar
• 1 tsp sea salt
• 1 tsp cumin
• 1 tsp paprika

To Load the Potatoes:

• 30g grated vintage cheddar cheese, 30g chopped Serrano ham

Instructions – oven cook

1. Boil the potatoes for 15-20 mins and drain.
2. Preheat the oven to 220°C, 425°F or gas mark 7. Or preheat air fryer to 180°C.
3. Prepare a metal tray with a liner or grease a glass dish.
4. Mix all other ingredients (oil, vinegar, salt, cumin & paprika) in a large bowl and warm in the microwave for 1 minute.
5. Place the potatoes in the bowl and stir until they are covered in oil and seasonings.
6. Pour onto the prepared dish, then squash potatoes flat with a potato masher or end of a cup.
7. Spoon any leftover mix from the bowl onto the smashed potatoes.
8. Bake in the preheated oven for 20-30 mins or until crispy.
9. When cooking is almost complete, add the chopped ham and cheese to each potato for the final minutes of cooking.
10. Serve with your favourite dip.

Instructions – airfryer

1. Microwave the potatoes for 6-10 minutes
2. Preheat the airfryer to 200°C
3. Mix all other ingredients (oil, vinegar, salt, cumin & paprika) in a large bowl and warm in the microwave for 1 minute.
4. Place the potatoes in the bowl and stir until they are covered in oil and seasonings.
5. Place the potatoes onto a tray or board then squash potatoes flat with a potato masher or end of a cup.
6. Spoon any leftover mix from the bowl onto the smashed potatoes.
7. Bake in the airfryer for 15 mins or until crispy, turning occasionally.
8. When cooking is almost complete, add the chopped ham and cheese to each potato for the final minutes of cooking.
9. Serve with your favourite dip.

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