Cooked - Smashed Potato Salad - New Recipe

Cook the potatoes in a large pot of salted simmering water, for 15 - 20 minutes, or until tender. Meanwhile, mix the oil with the spices in a small bowl. Set aside. When the potatoes are cooked, drain and pat dry, then line two baking trays and preheat the oven to 430°F (220°C)*. Flatten the potatoes on the baking tray into 1 cm thick disks using the bottom of a cup. Brush the spiced oil onto the smashed potatoes, reserving the leftover oil for later. Bake for 20 minutes. Give the potatoes a flip, brush on the leftover oil and bake for another 20 - 30 minutes until golden and slightly crispy. Meanwhile, mix together all the dressing ingredients in a large bowl. Add the veggies and mix again. When the potatoes are done, let them cool for a few minutes, then toss them in the large bowl as well, and serve. Enjoy!