Crushed Potatoes with Kalamansi Marmalade

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

This recipe uses our award winning Kalamansi Marmalade which you can buy here:

Crushed Potatoes with Kalamansi Marmalade

RoniB’s Kitchen

Servings

4-6

Prep Time

15 minutes

Cook Time

5 minutes

Calories

297

Cuisine

Filipino

Category

Vegetable

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)

Optional

  • Labuyo Hot Chilli Sauce

Directions

  1. 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).

  2. Drain the potatoes and let them sit uncovered for a few minutes to allow excess moisture to evaporate.

  3. 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.

  4. Drizzle with olive oil and season with salt and pepper. Roast at 200°C for 20–25 minutes until crisp and golden.

  5. While hot, spoon Kalamansi Marmalade over the potatoes. It will melt slightly into the cracks, creating a glossy, citrusy glaze.

Optional

  1. Drizzle Labuyo Hot Chilli Sauce to add a little heat
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