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.

Crushed Potatoes with Kalamansi Marmalade

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)

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  • 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.

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