MINTY SMASHED POTATOES

Earlier in the month I showed you how to show your spuds a bit of love with my salt crust baked potato recipe. They are amazing but what if one doesn't have the time or ingredients to make a salt dough? Well you still don't have to neglect your taters. Try this super easy alternative, smashed potatoes which you can cover in any delicious filling you like. I'm going to show you a delicious topping using my homemade mint sauce and a tub of creme fraiche. Incredibly simple but they will look irresistible when you present them at your table.

Minty Smashed Potatoes 

2 Jacket Potatoes

Glug Of Olive Oil

Salt And Pepper

Roughly 2 Tsp Butter

2 Tbsp Mint Sauce

2 Tbsp Creme Fraiche
Some Fresh Coriander Leaves (Optional)

1. Crack the oven straight on to 220 degrees (200 fan).
2. Prick the potatoes all over with a fork and rub your potatoes in the olive oil and crack over the salt and pepper.
3. Place the potatoes in the oven and bake for around 1 hour depending on their size. You should be able to slide a knife through them when they are done.
4. Once baked remove the potatoes from the oven. Take a potato masher and squash the potatoes to crack open the skin and expose the flesh.
5. Spoon in butter depending on how much you like your taters buttery and spoon over the mint sauce followed by the creme fraiche. 

Crack over a bit more pepper to taste and garnish with some fresh coriander leaves if you have some and voilà! A little quirky twist on your bog standard jacket potato. This is a great way to use you homemade mint sauce and mixing it with the creme fraiche creates a really nice cool mint taste. 

Don't like mint? Use any filling you like. Cheese, coleslaw, anything that you fill these spuds with will be an instant smash!