Al Brown's Smashed Griddle Potatoes with Black Olive Mayo & Fresh Herbs
Serves 6 (as a side)
Al Brown's Smashed Griddle Potatoes with Black Olive Mayo & Fresh Herbs Photo: Supplied/Al Brown
Black Olive Mayonaise
Ingredients
- 1 cup Mayonnaise
- 1-2 Anchovies
- 1/3 Cup Kalamata Olives (pitted)
Method
Place about a quarter of a cup of mayonnaise in the bottom of a small food processor, or in a suitable container using a wand blender. Add the anchovies and the olives. Blitz until relatively smooth then fold the paste back through the rest of the mayonnaise. Refrigerate until required.
Cooking and Serving
Ingredients
- Flakey Sea Salt and Fresh Black Pepper
- Cooking Oil
- Black Olive Mayonnaise
- ½ Cup Italian Parsley
- ½ Cup Fresh Basil
Method
Place a large skillet on medium heat. Once hot add a liberal amount of cooking oil then carefully add the cooked new potatoes. With a spatular or similar squish down the potatoes so the cover the entire pan. Season with flaky sea salt and fresh black pepper. Cook for 5 to 7 minutes until caramelised on the bottom, then turn and repeat on the other side.
Turn out the caramelised onto a platter, add dollops of the black olive mayo then finish by tossing over the fresh parsley and basil.
