Potato salad for people who gave up on potato salad. Chats boiled, smashed flat and roasted until the edges shatter, then dressed warm in a kewpie dressing with Chilli Crunch through it. The crunch is doing texture here more than fire. Nobody at the barbecue needs a warning.
50 mins. Serves 6.
Ingredients
- 1kg chat potatoes
- 2 dessertspoons Plateit Chilli Crunch
- ½ cup Kewpie mayonnaise
- ¼ cup sour cream
- 1 tbsp rice vinegar
- 3 tbsp olive oil
- 3 spring onion, sliced
- Flaky salt, generous
Method
- Boil the chats in salted water until just tender, about 15 mins. Drain and steam dry.
- Smash each one flat on an oiled tray with a glass. Oil and salt over the top.
- Roast at 220C for 25 to 30 mins until the broken edges go deep gold.
- Whisk kewpie, sour cream, vinegar and half the Chilli Crunch into a dressing.
- Toss the hot potatoes through it. The rest of the crunch and the spring onion go over the top.
Swap it: Jammy six-minute eggs halved over the top turn a side into lunch.
