Crispy smashed baby potatoes dipped in a slow roasted smoky tomato sauce, hell yes!
With warm spring days finally arriving in Cape Town this is the perfect poolside snack that I crave along with a chilled glass of bubbles.
I love how the full of flavour dish needs very little ‘hands -on’ time and with not much effort you can have a fabulous snack plate ready for everyone to help themselves to.
The better the tomatoes, the better the sauce and I am very grateful for my frequent cherry tomato supply from my weekly farm box thanks to Those who Harvest.
My top two TIPS for a crispy potato are:
- Always preheat (without oil) the baking trays in a hot oven (200c) for at least 20 minutes.
- Make sure the oil is hot when the potatoes go in, ideally you want to hear a sizzle.
- Don’t overcrowd the trays, the potatoes should not touch each other.
The sauce can be frozen and will be delicious served with nachos, pita breads, roasted veggies or sweet potato wedges.