Potatoes three ways with Justin Narayan

A Classic But Better: Smashed Compound Butter Roast Potato

Ingredients:

• 1 kg baby potatoes
• 80g flavoured compound butter (garlic parmesan, chilli oil, green chilli and cumin)
• 1 tbsp olive oil
• Salt and pepper to taste
• Garnish - finely chopped Coriander, Parsley, or spring onion (whatever pairs best compound butter)

Method:

1. In a large pot place in potatoes and cover with cold water, boil for 25-30 mins until tender.
2. Drain potatoes well and allow to air dry for 10 min.
3. Place onto a tray with melted butter and oil.
4. Using a bowl or mug with a flat bottom smash your potatoes and toss in butter and oil
5. Season with salt and pepper to taste.
6. Place into a preheated oven at 220 C roast for 25-30 mins until gold brown and crispy.
7. Top with preferred herb and serve.

Something Homey and Comforting - Potato Curry

Ingredients:

• 5 medium potatoes
• 3 tbsp olive oil or ghee
• 1/2 onion
• ¼ black mustard seed
• ¼ tsp cumin seeds
• 1/2 tablespoons crushed garlic
• 1 stalk curry leaf
• 1 birdseye chilli
• 1/2 teaspoon salt
• 1/2 teaspoons turmeric
• 1/4 bunch fresh coriander

Method:

1. Slice potatoes into small (cubes 1-2cm pieces) and place them in a bowl of cold water.
2. Dice your onions and slice chilli in half lengthwise.
3. In a large fry pan that has a lid, place on medium heat and add in your oil or ghee, onions, chillies, curry leaves and temper until onion starts to turn golden brown about 4-5 mins.
4. Add garlic and turmeric and cook for about 30 seconds.
5. Drain the potato and add to the pan and hint with a little pinch of salt and give everything a good mix.
6. Cover with lid and let cook on a medium heat for 25-30 min until potatoes are spoon tender - Stir periodically.
7. Taste for salt and add more if necessary.
8. Garnish with roughly chopped coriander and serve with roti or rice

Something Viral - Smashed Avo on Hash Browns

Ingredients:

HASH BROWNS:

• 3-4 potatoes
• ½ cup olive oil + plus extra to deep fry
• 1-2 tbsp corn flour
• Salt to taste

SMASHED AVO:

• 1 avo
• ½ lemon juice
• ½ jalapeno de seeded and diced
• ½ tsp white soy
• Salt pepper to taste
• Optional - Poached egg

Method:

1. Coarsely grate potatoes and rinse under cold water to remove most of the starch then drain and place into a clean towel and remove as much moisture as possible.
2. On a low heat add grated and dried potato to a small saucepan with ½ cup olive oil and cook for 10-15 min until tender.
3. Strain to remove oil and place into a bowl with corn flour and pinch of salt then form into your desired shapes
4. Place on a lined tray then into the freezer for 2-4 hours until you get a firm puck.
5. Preheat oil to 180 C and deep fry until golden brown and crispy.
6. Garnish with a pinch of salt.
7. In an alternate bowl place in your avo and the remaining ingredients and adjust seasoning with salt if needed.
8. Heap on top of your hash brown

Catch Justin's full segment on Today Extra in the video above