Smashed Kūmara & Spuds with Creamy Herb Dressing

There’s nothing I like better than the crispy bits of roast spuds and kūmara or deep-fried chips. I’m always seeking out the ones that have been accidentally squished or broken during cooking where the soft centre has also crisped up to golden perfection… mmmm. This recipe is the perfect way to ensure every spud is worthy of being selected for its mouthwatering crispy qualities and serving them with a creamy, herby dressing makes it a sensational dish that will have everyone coming back for more.

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Instructions

1.	Wash the potatoes and/or kūmara and leave the skin on.
2.	Cut them in half if they’re big, or leave whole if they are small (about the size of an egg is good).
3.	Bring a large pot of salted water to the boil, add the potatoes and/or kūmara and cook for around 20 minutes, or until fork tender. Once cooked, drain the water completely.
4.	Heat the oven to 220°C.
5.	Put the potatoes/kūmara into a baking dish or roasting pan and use the bottom of a cup to press down and ‘smash’ them – not too much, just enough to allow the flesh to break through the outer cooked layer.
6.	Drizzle with oil, and pop a dab of butter on top of each. Sprinkle over salt and pepper to taste.
7.	Roast for 25–35 minutes, until you have lots of golden, crispy bits.
8.	Make the creamy herb dressing by putting all of the ingredients into a small bowl and combining well.
9.	Add salt and pepper to taste, and keep refrigerated until serving.
10.	Serve warm with the creamy herb dressing, and extra chopped chives.