Crispy Peri Peri Smashed Baby Potatoes

Directions

• Thoroughly wash baby potatoes under running water for 3-4 times. Put them in a presser cooker; add 2 cups and 1/2 teaspoon salt. Close the lid and cook them for 2 whistles.
• Allow pressure cooker to cool down before opening it. Take out the potatoes. Let them cool.
• Place them on chopping board and cut into two halves. Using the palm of your hand slightly press the potatoes to flatten them.
• Heat butter in a large nonstick pan. spread evenly.
• Gently place the potatoes in a single layer. Sprinkle a small 1 pinch of salt. Don’t add more than a pinch as peri-peri masala already contains salt.
• Cook them on a medium-low flame for 5-7 minutes from both the sides or until golden brown and crisp.
• Add peri-peri masala. Toss it. sauté for few seconds.
• Remove it on a plate. garnish with lemon wedges. Serve hot with any dip.