Max La Manna’s crispy smashed potatoes with spicy lemon mayo

1 Preheat the oven to 200°C/180°C fan/gas 6.

2 Bring a large pan of salted water to the boil, add the potatoes and cook for 10–15 mins, or until they are just soft enough that you can poke a fork into them, then drain.

3 Meanwhile, whisk the olive oil, tomato purée, lemon zest, and salt and pepper until the mixture is smooth.

4 Gently press the potatoes with the base of an empty jam jar until the skin breaks, then place them on a large baking sheet. Brush each potato with the oil and tomato mixture and bake for 20 mins, or until golden and the edges are crispy, rotating the baking sheet after about 10 mins.

5 Add the smoked paprika, mayo, chilli powder and lemon juice to a small bowl or jar and stir or shake for a few seconds until smooth and combined.

6 Put the crispy potatoes on a serving platter and top with a few dollops of the spicy lemon mayo, garnish with the pickled red onion and fresh herbs.

MAX’S TIP

If you have any leftover potatoes, keep them in the fridge and reheat until crispy