‘NDUJA CRUSTED SMASHED POTATOES RECIPE
These ‘nduja crusted potatoes are so moreish I would happily sit with a great big bowl of them and nothing else. I do think maybe, I missed a trick by not serving them with a bit of sour cream on the side.
If you’re wondering, why there is a need to smash and breakdown the spuds a bit it’s really simple. The cracked bits and rough skin crisp up beautifully when fried. This wouldn’t happen on smooth potatoes and believe me, you want the crisp bits, they are the best part!
I buy my ‘nduja in Get Fresh in Ballinteer or Ballyboden but I know you can find it in Fallon & Byrne, in Little Italy, in the new Toonbridge shop in town and finally, I have seen that Ripasso in Bray sell it online. Finally, ‘nduja lasts a good while in the fridge but you’ll still need some ideas to use it up so why not make my ‘nduja pasta bake or this ‘nduja, miso and parsnip soup?
This recipe feeds two hungry adults and takes no more than 30 min from start to eat.
- 500 g of spuds (I use waxy spuds so that they don’t completely fall apart)
- 1 large heaped tablespoon of ‘nduja
- extra olive oil
- green leaves (you want them a fair bit peppery like rocket, but baby spinach or finely chopped young chard would work well as well)
- a young, fresh onion sliced paper-thin
- Steam the potatoes
- In a pan heat up the ‘nduja until the fat has rendered and then strain the oil from the meat. Reserve the meat and pour the oil back into the pan. Add a bit more oil if you feel you need it.
- While, the ‘nduja is heating up, apply a bit of pressure on each potato until the skin crack open and they are a bit smashed as per the photo.
- Cook the spuds in the hot oil for about 3 to 4 minutes on each side. Since they’re already cooked, you’re only just wanting them to crisp up so keep an eye out and take them off the heat when you’re happy with how they look.
- Once that’s done, toss the reserved ‘nduja meat in with the spuds and serve on a bed of green leaves and top it all up with onions.
If you end up making this, let me know, I’m stupidly proud of this recipe.