Smashed pizza spuds
We’re always on the lookout for finger food ideas that are easy, tasty and naturally gluten-free. This ticks all the boxes and should be on high-rotate for potlucks, bring-a-plates and laid-back entertaining at home. Make more than you expect to need: they’re more-ish.
Ingredients
Baby potatoes (as similar in size as possible)
Cherry tomatoes, sliced or quartered
Sliced or halved black olives
Salt and pepper
Vegetable oil
Handful of grated Angel Food cheddar
Dipping sauce to serve: see suggestions below.
Instructions
1. Boil unpeeled potatoes until the largest of them are cooked enough to be squashable.
2. Allow to cool enough to handle (you could also cook them the day before and store in the fridge).
3. Turn your oven to its hottest setting and line a baking tray with baking paper.
4. Using a small spoon, press down gently but firmly on each potato until they split and flatten. If they fall apart a bit, you can press them back together, no worries.
5. Brush the top of each potato with vegetable oil and top each with a piece of tomato, and sprinkle generously with salt and pepper.
6. Bake in a hot oven until the tomatoes are soft and the potato edges are starting to colour (approx. 20 minutes).
7. Remove from the oven, top each spud with black olive and grated cheese, and return to the hot oven for a few minutes, until the cheese is melty.
8. Serve with a sprinkle of parsley or other fresh herbs if you like, and a dish of sauce for dipping and drizzling.
This works well with all sorts of dipping sauce. Here are some ideas: your favourite relish, mayo, aioli, pesto or pizza sauce (we used a jar of chilli-tomato pizza sauce). A fresh salsa made with very finely chopped ingredients would be good too. You could also make a tahini dressing (equal parts of tahini and hot water, seasoned with a pinch of salt and a dash of cider vinegar or lemon juice).
I love this recipe because it’s low on fuss but high on deliciousness. The size of baby potatoes makes them perfect for snacking and grazing. I also love the fact that the recipe is naturally gluten-free and as popular with kids as it is with adults.
The flavours we associate with pizza – cheese, olives, tomato, herbs – work beautifully on the potato because it’s a starchy base just like a pizza base. But this recipe also lends itself to infinite variation in the seasonings and toppings. Some ideas:
Season with smoked paprika and garlic salt, then after baking top with chopped chives and Angel Food sour cream.
Season with salt and pepper, after baking top with Angel Food cheddar and red cabbage sauerkraut.
Season with salt and pepper and chilli oil. Serve with Angel Food sour cream for dipping.
Season with garlic salt, top with sliced cherry tomatoes and black olive pieces. After baking, top with crumbled Angel Food feta and fresh thyme leaves.
