dinner · vegetarian · vegan · dairy-free
Crispy smashed potatoes and corn with chile herb sauce
Boiled, smashed and roasted potatoes with charred corn and a bright jalapeño-cilantro sauce.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Boil the potatoes for about 16 minutes, until a knife slides in. Drain and gently squash each one flat on a baking tray.
-
2
Heat the oven to 425°F (220°C). Toss the potatoes with half the oil and half the salt and roast about 25 minutes until golden, adding the corn for the last 12.
-
3
Chop the jalapeño and cilantro and mix with the lime juice and the rest of the oil and salt.
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4
Spoon the sauce over the hot potatoes and corn.
