Crispy smashed potato salad recipe
 Potato queen, Poppy O'Toole shares her recipe for the social media famous crispy smashed potato salad. 8 medium Maris Piper or King Edward potatoes, quartered4 tsp onion granules4 tsp garlic granules4 tsp smoked paprika4 tsp Italian seasoningpinch mustard powder4 tbsp mayonnaise4 spring onions, finely sliced2 banana shallots, finely slicedsmall bunch fresh chives, chopped1 lemon, zest and juiceolive oilsalt and freshly ground black pepper 8 medium Maris Piper or King Edward potatoes, quartered 4 tsp onion granules 4 tsp garlic granules 4 tsp smoked paprika 4 tsp Italian seasoning pinch mustard powder 4 tbsp mayonnaise 4 spring onions, finely sliced 2 banana shallots, finely sliced small bunch fresh chives, chopped 1 lemon, zest and juice olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes into a large saucepan of heavily salted cold water. Bring to the boil and cook for 10 minutes. Drain the potatoes in a colander and pop a clean tea towel on top. Leave the potatoes to steam dry for 10–15 minutes. Combine the onion and garlic granules, smoked paprika, Italian seasoning, mustard powder and a big pinch of salt and pepper in a bowl. Add a glug of oil to make a thick paste.When the potatoes have dried, arrange them on the preheated baking tray and use something flat (such as the bottom of a glass or spatula) to squash them so they can get lots of crispy bits. Spoon over the thick seasoning mix and brush it all over the potatoes, so they’re covered. Transfer to the oven and roast for 45 minutes until crispy and golden, then flip them over and brush with some remaining oil and spices. Roast for few minutes to crisp-up on the other side.Transfer to a serving bowl. Add the mayonnaise, onions, shallot, half the chives and lemon zest and juice and mix. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes into a large saucepan of heavily salted cold water. Bring to the boil and cook for 10 minutes. Drain the potatoes in a colander and pop a clean tea towel on top. Leave the potatoes to steam dry for 10–15 minutes. Put the potatoes into a large saucepan of heavily salted cold water. Bring to the boil and cook for 10 minutes. Drain the potatoes in a colander and pop a clean tea towel on top. Leave the potatoes to steam dry for 10–15 minutes. Combine the onion and garlic granules, smoked paprika, Italian seasoning, mustard powder and a big pinch of salt and pepper in a bowl. Add a glug of oil to make a thick paste. Combine the onion and garlic granules, smoked paprika, Italian seasoning, mustard powder and a big pinch of salt and pepper in a bowl. Add a glug of oil to make a thick paste. When the potatoes have dried, arrange them on the preheated baking tray and use something flat (such as the bottom of a glass or spatula) to squash them so they can get lots of crispy bits. Spoon over the thick seasoning mix and brush it all over the potatoes, so they’re covered. Transfer to the oven and roast for 45 minutes until crispy and golden, then flip them over and brush with some remaining oil and spices. Roast for few minutes to crisp-up on the other side. When the potatoes have dried, arrange them on the preheated baking tray and use something flat (such as the bottom of a glass or spatula) to squash them so they can get lots of crispy bits. Spoon over the thick seasoning mix and brush it all over the potatoes, so they’re covered. Transfer to the oven and roast for 45 minutes until crispy and golden, then flip them over and brush with some remaining oil and spices. Roast for few minutes to crisp-up on the other side. Transfer to a serving bowl. Add the mayonnaise, onions, shallot, half the chives and lemon zest and juice and mix. Serve. Transfer to a serving bowl. Add the mayonnaise, onions, shallot, half the chives and lemon zest and juice and mix. Serve.