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The Independent UK
The Independent UK
Lifestyle
Max La Manna

BIZARRE: Brunch club how to make crispy smashed potatoes with spicy lemon mayo | Mind Blowing Facts

Ebury Press

This is a BIG fan favourite. Brushing the potatoes with tomato purée before roasting them gives them an amazing rich colour and a surprise extra layer of flavour.

I love to serve these as part of a savoury brunch fry-up, with scrambled tofu, baked mushrooms and roasted tomatoes.

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