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Peri chicken halloumi smashed potatoes

You all should know by now I have a rather big obsession with smashed potatoes. These ones were loaded with shredded peri peri chicken, crispy halloumi and an addictive homemade perinaise.

Cook

20m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Boil the new potatoes until tender (or microwave them on high for 5 minutes), then smash with the bottom of a glass. Spray with oil then season with Aromat (roast potato seasoning works amazing too!), paprika, and salt.

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For

2

M

I

400

g

Baby potatoes

1

tsp

Aromat seasoning, heaped

1

tsp

Paprika

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Per Serving

Calories

455kcal

Fat

10g

Carbs

43g

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Pairs With

Fresh parsley, to serve

Comments

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homepage-image

Peri chicken halloumi smashed potatoes

You all should know by now I have a rather big obsession with smashed potatoes. These ones were loaded with shredded peri peri chicken, crispy halloumi and an addictive homemade perinaise.

Cook

20m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Boil the new potatoes until tender (or microwave them on high for 5 minutes), then smash with the bottom of a glass. Spray with oil then season with Aromat (roast potato seasoning works amazing too!), paprika, and salt.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

For

2

M

I

400

g

Baby potatoes

1

tsp

Aromat seasoning, heaped

1

tsp

Paprika

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Per Serving

Calories

455kcal

Fat

10g

Carbs

43g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Next

Made it? Claim it.

Pairs With

Fresh parsley, to serve

Comments

Cancel