CRISPY SMASHED POTATOES WITH SALSA VERDE STYLE SAUCE

CRISPY SMASHED POTATOES WITH SALSA VERDE STYLE SAUCE

By: Schwartz UK

March 11, 2026

These delightfully crispy potatoes served with a warm, creamy dijon sauce are the perfect (and simple) addition to any weeknight dinner!

Recipe Info

  • Prep Time:

    5 minutes

  • Cook Time:

    60 minutes

  • Servings:

    5

  • User Rating:

Ingredients

  • For the potatoes:
  • 700 grams baby potatoes, scrubbed
  • 1 tablespoon avocado oil
  • 1 teaspoon Schwartz® Garlic Granules
  • For the salsa verde:
  • 60 grams parsley, very finely chopped
  • 60 grams coriander, very finely chopped
  • 1/2-1 teaspoons Schwartz® Garlic Granules
  • 2 teaspoons Dijon mustard
  • 2 tablespoons capers, drained
  • 120-180 mililitres oil of choice such as avocado oil
  • 3 tablespoons red wine vinegar
  • Salt and pepper, to taste
  • Schwartz® Chilli Flakes, to taste

Nutrition Information

(per serving)

These delightfully crispy potatoes served with a warm, creamy dijon sauce are the perfect (and simple) addition to any weeknight dinner!

Key products

A clear plastic jar of Schwartz Garlic Granules 50G is shown against a white background, featuring a green and black lid.
Grilled chicken wings on skewers are coated in a savory glaze, which could be made using Schwartz Garlic Granules 50G, and served on a wooden platter with a side of seasoning.

Garlic Granules

£2.30

A clear plastic jar of Schwartz Crushed Chillies 29G is shown against a white background, displaying the red crushed chilli flakes inside.
A creamy dip drizzled with honey and red pepper flakes is served in a rustic Barrel bowl, surrounded by toasted flatbread wedges for dipping.

Chilli Flakes

£2.30

Instructions

Instructions

  1. Preheat oven to 220°C / 425°F / 200°C Fan / Gas Mark 7 and line a large baking tray, lightly drizzled with oil. In the meantime, boil potatoes in salted water until very soft. Drain and cool. Once cooled, pat completely dry.
  2. Arrange potatoes on the baking tray, then drizzle with the avocado oil. Sprinkle over Garlic Granules, as well as salt and pepper. Using a fork, gently crush the potatoes (they should be about 1/3 of an inch in height). Pop in the oven to bake until crispy - about 30-40 minutes, but check regularly!
  3. In the meantime, stir together the ingredients for the salsa verde and allow to marinade slightly. Serve potatoes warm with spoonfuls of sauce!

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