This recipe uses our award winning Kalamansi Marmalade which you can buy here:
Crushed Potatoes with Kalamansi Marmalade
Crushed Potatoes with Kalamansi Marmalade
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.
- Author
- RoniB’s Kitchen
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Servings
- 4-6
- Category
Vegetable
- Cuisine
Filipino
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)
- Labuyo Hot Chilli Sauce
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.
- Drizzle Labuyo Hot Chilli Sauce to add a little heat