Crispy Smashed Chimichurri Potatoes with BBQ Meats

INGREDIENTS

• 1 x Hoisin Style Quick Fry Gigot chops
• 1 x Irish Chicken Tandoori Style Drumsticks Skewers
• 1 x Irish Pork Korean BBQ Belly Sizzlers

For the potatoes:

• 1kg baby potatoes
• 3 tbsp olive oil
• 4 garlic cloves, whole unpeeled
• 2 sprigs rosemary
• Sea salt and freshly ground black pepper

For the chimichurri sauce:

• ½ small onion, roughly chopped
• 4 garlic cloves, chopped
• 2 handfuls of fresh flat-leaf parsley
• 1 tsp dried oregano
• 6 tbsp extra virgin olive oil
• 3 tbsp red wine vinegar
• A pinch of cayenne pepper and sea salt

To serve:

• 3 tbsp natural yogurt

METHOD

1. Place the ingredients for the chimichurri sauce in a food processor and blitz until smooth. Set aside.
2. Preheat the oven to 180°C/350°F/Gas Mark 4.
3. Pop the potatoes into a pot with a pinch of salt and cover with water. Bring to the boil and simmer for 15 minutes until cooked.
4. Drain and arrange on a roasting tray. Using a fork or potato masher, gently smash the potatoes so they break the surface for extra crispiness.
5. Drizzle with oil and toss to coat. Bash the garlic and add to the tray along with the rosemary, then season with salt and freshly ground black pepper. Drizzle with more olive oil if needed.
6. Place in the oven for 25–30 minutes until golden and crispy.