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

Loaded Honey Peri Peri Smashed Potatoes

with Charred Corn Salsa, Greek Style Cheese and Avocado

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

Climate Conscious

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.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

700 grams

Salad Potatoes

2 sachet(s)

Peri Peri Seasoning

1 unit(s)


30 grams


160 grams


1 unit(s)

Medium Tomato

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)


75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2971 kJ
Energy (kcal)710 kcal
Fat36.7 g
of which saturates12.4 g
Carbohydrate83.9 g
of which sugars24.1 g
Protein15.3 g
Salt1.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Start the Potatoes

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

Halve the salad potatoes widthways (no need to peel) and pop them onto a baking tray.

Drizzle with oil, sprinkle over the peri peri seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

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

Make the Honey Dressing

Meanwhile, zest and cut the lime into wedges.

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

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

Char the Corn

Drain the sweetcorn in a sieve. 

Heat a drizzle of oil in a large frying pan on high heat. Once 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, transfer to a medium bowl and set aside. 

Smash your Potatoes

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, 12-15 mins.

Topping Time

Meanwhile, cut the tomato into 1cm chunks.

Add the tomato chunks to the charred corn bowl. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice. Toss to combine.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks. Season with salt, pepper and a squeeze of lime juice.

Finish and Serve

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

Spoon over the charred corn salsa and top with the avocado chunks.

Finish by drizzling over the soured cream.