CHIMICHURRI SMASHED POTATOES

Serves 4 

INGREDIENTS 

• 1kg baby potatoes
• 8 tbsp Artcaffé Market chimichurri
• 60g salted butter
• 4 tbsp olive oil
• Salt and black pepper to taste

METHOD

1. Wash and boil potatoes in salted water till soft (about 25 minutes).
2. Preheat oven to 200°C.
3. Drain the potatoes in a colander.
4. Place onto a tray and smash with a large fork or potato masher unevenly.
5. Allow them to rest while you melt together the butter and olive oil over a low heat.
6. Drizzle the olive oil and butter mix over the potatoes along with salt and pepper.
7. Bake for 45 minutes till golden and crispy.
8. Serve with a generous dollop of chimichurri.