Crushed Potatoes with Kalamansi Marmalade

Name: Crushed Potatoes with Kalamansi Marmalade
Prep time: 10 min
Total time: 10 min
Yield: 4-6
Cuisine: Filipino
Ingredients: 1 kg baby potatoes; 2 tbsp olive oil; Salt &amp; pepper, to taste; 3–4 tbsp RoniB’s Kitchen Kalamansi Marmalade; Fresh parsley or coriander, chopped (optional); Lime wedges (optional for serving)

Rated 5.0 stars by 1 users

Cuisine

Filipino

Servings

4-6

Prep Time

10 minutes

Cook Time

35-40 minutes

Calories

230

These Crushed Potatoes with Kalamansi Marmalade are crisp on the outside, fluffy inside, and finished with a tangy-sweet glaze using RoniB’s Kitchen Kalamansi Marmalade. The citrus flavour lifts the richness of a roast dinner, making it the perfect side for Christmas or Noche Buena. Simple, vibrant, and unmistakably Filipino.

Golden crushed potatoes drizzled with glossy Kalamansi Marmalade, garnished with fresh herbs and lime slices — Filipino citrus potato side dish.

Ingredients

1 kg baby potatoes
2 tbsp olive oil
Salt & pepper, to taste
3–4 tbsp RoniB’s Kitchen Kalamansi Marmalade
Fresh parsley or coriander, chopped (optional)
Lime wedges (optional for serving)

Directions

Boil the potatoes: Place baby potatoes in a pot of salted water. Bring to a boil and cook until just fork-tender (12–15 minutes).
Drain the potatoes and let them sit uncovered for a few minutes to allow excess moisture to evaporate.
Crush the potatoes: Place them on a lined baking tray. Gently press each potato with the back of a spoon until lightly crushed but still holding together.
Drizzle with olive oil and season with salt and pepper. Roast at 200°C for 20–25 minutes until crisp and golden.
While hot, spoon Kalamansi Marmalade over the potatoes. It will melt slightly into the cracks, creating a glossy, citrusy glaze.

Recipe Note

Garnish & serve: Top with chopped herbs and serve with lime wedges if desired.

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