Al Brown's Smashed Griddle Potatoes with Black Olive Mayo & Fresh Herbs

3:10 pm on 6 November 2020

Serves 6 (as a side)

Al Brown's Smashed Griddle Potatoes with Black Olive Mayo & Fresh Herbs

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.

 

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