A perfect thrifty dish for the summer – smashed spiced jacket potato with tuna mayo – and a favourite sharer: mini roastie cubes loaded with three-bean chilli
Poppy O'Toole
Mon 8 May 2023 08.00 EDT
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I’m always looking for new ways to enjoy potatoes, and recently I’ve been loving a smashed jacket potato. By giving your spud a bit of a smush before baking, you get a deliciously crisp exterior to house your favourite fillings; zesty tuna mayo and cheddar makes for the perfect summer dish, but feel free to mix it up with whatever you fancy! But these crisp potato cubes may be my all-time favourite way to eat spuds; they’re like mini roasties. Load them up with my three-bean chilli for a twist on loaded fries that beats the budget and makes for a delicious sharer the whole family will love. Prep 15 min 8 medium maris piper potatoes Loaded crisp potato cubes (pictured above)
Cook 1 hr
Serves 4
Salt and pepper
2 tbsp vegetable oil, plus extra for the topping
1 onion, peeled and chopped
1 tbsp smoked paprika
1 tbsp ground coriander
1 tbsp ground cumin
2 garlic cloves, peeled and chopped
2 tbsp tomato puree
1 x 400g tin kidney beans, drained
1 x 400g tin butter beans, drained
1 x 400g tin of black-eyed beans, drained
1 vegetable stock cube dissolved in 300ml boiling water
1-2 tbsp beef gravy granules
A few handfuls grated cheddar
Cut the potatoes into evenly sized cubes (they don’t have to be perfect, just all a similar size), and put in a pan of cold water with plenty of salt. Bring to a boil, then cook for five to seven minutes, or until the spuds are tender enough to fall off the end of a knife. Drain and leave in the colander, covered with a tea towel, to steam-dry for 10 minutes. Heat the oven to 200C (180C fan)/390F/gas 6. Put the oil in a baking tray and put in the oven to get hot. Once hot, scatter the potatoes on the tray and bake for 30 minutes. Give the potatoes a mix, then bake for 15 minutes longer. Meanwhile, make the topping. Fry the onion in a drizzle of oil on a medium heat until softened, then add the spices and garlic and saute for three to five minutes. Add the tomato puree and all the drained beans, then add the stock to cover.
After 10 minutes, add enough gravy granules to thicken the mix to the consistency you want, taste and season.
When the potatoes are cooked, load them up on to plates and top with the three-bean chilli and a handful of cheese.
Smashed spiced jacket potatoes
Prep 10 min 4 baking potatoes
Cook 1 hr
Serves 4
1 tsp dried chilli flakes
1 tsp sweet paprika
2 tbsp vegetable oil
2 garlic cloves, peeled and crushed
Zest and juice of 1 lemon
Salt and pepper
100g cheddar, grated
2 x 110g tins tuna, drained
2 tbsp mayonnaise
2 spring onions, trimmed and sliced
Pierce the potatoes all over with a fork, then put them on a microwave-safe plate and microwave for eight to 10 minutes at 800W. Meanwhile, heat a baking tray in an oven set to 210C (190C fan)/410F/gas 6½. In a small bowl, mix the spices, oil, garlic, lemon zest and juice, and season. Once the potatoes are out of the microwave – they should be slightly soft – remove the baking tray from the oven and put the potatoes on it. Using the base of a bowl or mug, apply some pressure to the spuds, just enough to smush them, but not completely flat. Use a spoon or pastry brush to coat the potatoes in the spiced oil, then roast for 25 minutes, until crisp and golden. Put a small handful of grated cheddar on each potato and return to the oven for five to 10 minutes, until melted and bubbling.
In a small bowl, mix the drained tuna, mayo and sliced spring onion, and season well. Serve each smashed, cheesy spud with a quarter of the tuna mix. Poppy O’Toole’s latest book, Poppy Cooks: The Actually Delicious Air Fryer Cookbook (Bloomsbury, £20) is published this summer.
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Topics
- Food
- Budget meals
- Potatoes
- Main course
- Side dishes
- Vegetables
- Cheese
- recipes
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