Garlic & Herb Smashed Scraper Potatoes
Duration: 50 minutesCrispy smashed potatoes with garlicky herbs.
Utensils
- Saucepan
- Colander
- Baking tray
- Potato masher (or flat-bottomed glass)
- Small bowl
- Knife + chopping board
Ingredients
- 800 g scraper potatoes (small new potatoes)
- 2 tbsp olive oil
- 40 g butter (or extra olive oil)
- 3 garlic cloves, finely chopped or grated
- 1 tsp sea salt (plus more for water)
- Black pepper
- 1 tsp dried oregano (or 1 tbsp fresh chopped thyme/parsley)
- Zest of 1 lemon (optional, but great)
- To serve: extra chopped parsley, lemon wedges, grated Parmesan (optional)
Instructions
- Heat the oven to 220°C (200°C fan). Salt a saucepan of water well.
- Boil the scraper potatoes for 15–18 minutes until just tender (a knife slips in easily).
- Drain well and let them steam-dry in the colander for 2 minutes.
- Tip onto a baking tray and lightly smash each potato so it cracks and flattens.
- Mix olive oil, butter, garlic, herbs, salt, pepper, and lemon zest. Spoon/drizzle over the potatoes.
- Roast 20–25 minutes until deeply golden and crisp at the edges.
- Finish with parsley (and Parmesan if using). Serve with lemon wedges.
Warm Scraper Potato Salad with Dijon & Dill
Duration: 30 minutesWarm mustardy salad with fresh dill.
Utensils
- Saucepan
- Colander
- Mixing bowl
- Small jar/bowl for dressing
- Knife + chopping board
- Spoon
Ingredients
- 700 g scraper potatoes, halved if larger
- 3 tbsp olive oil
- 1½ tbsp Dijon mustard
- 1½ tbsp white wine vinegar (or lemon juice)
- 1 tsp honey (optional)
- Salt and black pepper
- 3 spring onions, sliced
- 2 tbsp capers (optional)
- Big handful fresh dill (or parsley), chopped
- Optional add-ins: 2 boiled eggs, crispy bacon bits, or flaked smoked mackerel
Instructions
- Boil the potatoes in salted water for 12–15 minutes until tender. Drain well.
- While they’re hot, whisk the dressing: olive oil, Dijon, vinegar/lemon, honey, salt, pepper.
- Add warm potatoes to a bowl, pour over dressing, and toss gently so they absorb it.
- Fold in spring onions, capers, and herbs.
- Taste and adjust seasoning (more vinegar/lemon if needed).
- Serve warm, or let it sit 10 minutes to get even better.
Scraper Potato, Chorizo & Pepper One-Pan Hash
Duration: 40 minutesSmoky one-pan hash with crispy potatoes.
Utensils
- Large frying pan (with lid if possible)
- Knife + chopping board
- Wooden spoon/spatula
- Measuring spoons
Ingredients
- 700 g scraper potatoes, halved (or quartered if larger)
- 1–2 tbsp olive oil
- 150 g chorizo, sliced into half-moons
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 tsp smoked paprika
- Salt and black pepper
- 3 tbsp water (to steam)
- To finish: handful of parsley, squeeze of lemon (optional)
- Optional: 2–4 eggs to fry or poach on top
Instructions
- Parboil the potatoes in salted water for 8 minutes, then drain and steam-dry for 2 minutes.
- Heat oil in a large frying pan over medium-high heat. Add potatoes cut-side down and cook 8–10 minutes until starting to crisp.
- Add chorizo and cook 2–3 minutes to release its oil.
- Stir in onion, pepper, smoked paprika, and a pinch of pepper (go easy on salt; chorizo is salty).
- Add 3 tbsp water, cover (or loosely foil), and steam 6–8 minutes until the veg softens and potatoes are tender.
- Remove lid and cook 3–5 minutes more to crisp everything up.
- Finish with parsley (and lemon if you like). Top with fried eggs for a full meal.