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Loaded Honey Peri Peri Smashed Potatoes
Loaded Honey Peri Peri Smashed Potatoes

Loaded Honey Peri Peri Smashed Potatoes

with Charred Corn Salsa, Greek Style Cheese and Guacamole

Our Loaded Honey Peri Peri Smashed Potatoes are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

700

Salad Potatoes

2

Peri Peri Seasoning

1

Lemon

30

Honey

150

Sweetcorn

2

Medium Tomato

1

Avocado

50

Greek Style Salad Cheese

(Contains: Milk)

75

Soured Cream

(Contains: Milk)

Not included in your delivery

3

Olive Oil for the Dressing

Nutritional information

Energy (kcal)782 kcal
Energy (kJ)3273 kJ
Fat40.7 g
of which saturates13.1 g
Carbohydrate89.8 g
of which sugars28.4 g
Protein16.3 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Small Bowl
Sieve
Large Frying Pan
Bowl

Instructions

Start the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the salad potatoes widthways and pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the peri peri seasoning. Toss to coat, then spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf for 20 mins.

Make the Honey Dressing
2

Meanwhile, zest and halve the lemon.

In a small bowl, mix together the honey, lemon zest, and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper, then mix well and set your dressing aside.

Char the Corn
3

Drain the sweetcorn in a sieve. 

Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, set aside for later.

Smash your Potatoes
4

When the potatoes have been roasting for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half. 

Drizzle the smashed potatoes with the honey dressing, then return to the top shelf until crispy and golden, 10-15 mins.

Time to Salsa
5

Meanwhile, cut the tomato into 1cm chunks.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork. Season with salt, pepper and a squeeze of lemon juice.

In another bowl, stir together the charred corn and tomato. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lemon juice.

Finish and Serve
6

When everything's ready, share your smashed potatoes between your plates. 

Spoon over your charred corn salsa and top with the guacamole.

Finish by spooning over the soured cream. 

Enjoy! 

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