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Smashed Potatoes with Mushroom SalsaServes: 4Prep time: 15 MinutesCook time: 50 Minutes
250g Denny Portabellini Mushrooms, finely diced
1 large shallot, minced
1 large jalapeño, seeded & diced
Handful coriander, roughly chopped
Juice of 2 limes
1 Tbsp olive oil
700g baby potatoes, skin on
1 Tbsp salt
60ml olive oil
Salt and pepper, to taste
Combine all the salsa ingredients in a bowl.
Season lightly with salt and pepper and mix well.
Allow to marinate in the fridge while making the potatoes.
Place potatoes in a pot of cold water.
Season generously with salt.
Bring to a boil and cook until soft and easy to smash.
About 20 minutes, depending on their size.
Drain potatoes in a colander and allow to steam dry for a few minutes.
Preheat oven to 220˚C fan on.
Pour half the olive oil onto a baking tray.
Add the potatoes and smash them down fairly flat using a potato masher or a mug / flat bottomed vessel.
Pour the rest of the olive oil over the smashed potatoes and season generously with salt and pepper.
Place in the hot oven and roast for ± 25 minutes until deeply golden and super crispy.
Plate the smashed potatoes onto a platter and top each one with a generous dollop of the fresh mushroom salsa.
Serve straight away and enjoy!