Our Awards / Round the Farm Table / No. 5 Smashed griddle potatoes - Robin and Shirleen Oakley

Smashed griddle potatoes with black olive mayo and fresh herbs 

Serves 6 (as a side) 




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 and 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.