These little toasted potatoes are really delicious bites! They are perfect as an appetiser, a side dish or great as a snack to make in advance as they also taste pretty good cold too. The pumpkin seeds butter adds a layer of creaminess which goes so well with the spring onion and chives.
Equipment
- Large Pan
- Oven
- Baking Tray
- Sieve/Colander
- Mug or Glass
Ingredients
- 1kg Medium Yellow Potatoes
- Olive Oil for Greasing
- Salt & Pepper to Taste
- Handful of Chopped Spring Onions
- Handful of Chopped Chives
- Chilli Flakes
Method
- Wash the potatoes. Place them in a large pan and cover them with boiling water. Cook the potatoes for about 20-25 minutes until soft. 5 minutes before removing the potatoes from the pan turn on the oven at 180 degrees.
- Grease a baking tray with some of the olive oil.
- Once the potatoes are soft drain them and placed them onto the baking tray. With the bottom of a glass or a mug press each potatoes down until they are flat. Don’t worry if they split, they will still be delicious!
- Pour a little more olive oil on the potatoes and sprinkle with the sea salt and pepper. Add some chilli flakes for an extra kick.
- Place the tray in the oven and cook the potatoes for 20-15 minutes until they are start to turn golden brown and crispy around the edges.
- Drizzle the pumpkin seeds butter, sprinkle the chopped chives, spring onion and pumpkin seeds.
- Serve straight away & enjoy!
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