Crispy Mustard Glazed Smashed Potatoes
Ingredients
Smashed Potatoes
- 2 kg baby potatoes
- 3-4 extra virgin olive oil
- Salt & pepper
Mustard Glaze
- 3 tsp KEEN’S Mustard Powder
- 2 tbsp hot water to activate the mustard
- 3 tsp honey
- 4 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp smoked paprika
Zesty Mustard Yoghurt Dip
- ½ cup Greek yoghurt or ¾ cup if you want extra
- 1 tsp KEEN’S Mustard Powder
- 1 tsp honey
- 1 tsp lemon juice
- Pinch of salt
- 1 tbsp chopped chives
To Serve
- Fresh rosemary sprigs
- Pomegranate seeds or chives for colour
- 1 tbsp chopped parsley or chives optional
Instructions
Cook the potatoes
- Preheat oven to 220°C (fan forced).
- Boil the baby potatoes in salted water for 12–15 minutes, or until fork-tender.
- Drain well and let them steam dry for a minute.
Smash the potatoes
- Spread potatoes across two large lined baking trays.
- Use the bottom of a glass to gently smash each potato into a thick disc.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 20 minutes, or until the edges start to crisp.
Make the mustard glaze
- In a small bowl, mix KEEN’S Mustard Powder with hot water to activate.
- Stir in honey, olive oil, garlic powder, salt and paprika until glossy.
Glaze & crisp
- Remove potatoes from the oven and brush each one generously with the mustard glaze.
- Return to the oven for 10–12 minutes, or until golden, glossy and crispy.
Make the dipping sauce
- Combine Greek yoghurt, KEEN’S Mustard Powder, honey, lemon juice and salt.
- Stir until smooth. Adjust to taste.
Assemble the wreath
- Arrange the crispy smashed potatoes in a circle/wreath shape on a large platter.
- Tuck rosemary sprigs around the edges for a festive look.
- Scatter pomegranate seeds and herbs if using for colour.
- Place the dipping sauce in a bowl in the centre.
