Smashed griddle potatoes with black olive mayo and fresh herbs

Recipe by Robin and Shirleen Oakley


Smashed Potatoes Recipe
Home / Round the Farm Table / Smashed griddle potatoes with black olive mayo and fresh herbs

Serves 6


Black olive mayonnaise

1 cup mayonnaise

1-2 anchoives

1/3 cup Kalamata olives (pitted)


Smashed griddle potatoes 

1kg cooked small new potatoes (skin on)

Flakey sea salt

Fresh black pepper

Cooking oil

½ cup Italian parsley

½ cup fresh basil


  1. Place about a quarter of a cup of mayonnaise in the bottom of a small food processor, or in a suitable container using a wand blender. Add the anchoives and the olives. Blitz until relatively smooth then fold the paste back through the rest of the mayonnaise. Refrigerate until required.
  2. Place a large skillet on meduim heat. Once hot add a liberal amount of cooking oil then carefully add the cooked new potatoes. With a spatular, squish down the potaoes so they cover the entire pan. Season with flakey seasalt and fresh black pepper. Cook for 5-7 minutes until carmelised on the bottom, then turn and repeat on the otherside.
  3. Turn out the caramelised potatoes onto a platter, add dollops of the black olive mayo then finish by tossing over the fresh parsley and basil.

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