Ingredients

The following ingredients have 4 Servings
  • 2 pounds Baby Potatoes ((900g))
  • 1 tbsp Salt (+ extra to taste)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • Black Pepper
  • 1 tsp Paprika
  • 1 tbsp Dried Oregano
  • Fresh Chives
  • ¼ cup Almonds (, optional)

Instruction

  • Wash the potatoes thoroughly under running water and place them in a large pot. Pour in water so that they are submerged but don’t over-fill the pot with water. They will cook faster. Add 1 tbsp of salt. Cover with a lid and bring to a boil. Reduced the heat to medium-low and simmer until they are soft.
  • Meanwhile: Preheat the oven to 400°F/200°C.
  • When the potatoes are cooked, drain the water and place them onto a baking tray. Smash them with a potato masher or a fork. Drizzle some olive oil over and sprinkle each one with salt and pepper. Bake on top shelf for 20 minutes or until they are crispy.
  • Prepare the garlic “spread” by combining about 2 tablespoons of olive oil with minced garlic cloves. Mix well.
  • Spoon a bit of the garlic “spread” onto each potato and spread it around. Sprinkle with paprika, dried oregano and finely chopped fresh chives. Add more salt and pepper if needed.
  • Optional but recommended: While waiting for the potatoes to be baked, run some whole, skinned almonds through a food processor until crumb-like texture. Throw them onto a dry frying pan/skillet and toast them for about 2 minutes or until golden brown. Sprinkle these over each potato.
  • Serve as an appetizer or side dish while still warm.