Max La Manna’s smashed potatoes with minty pea purée

Method

1. Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Add the potatoes and cook for 10 minutes, then drain.
2. Meanwhile, whisk the oil, tomato purée, lemon zest and pepper together with a big pinch of salt and set aside. Put the sliced onions in a bowl with the vinegar and sugar, mix to combine, then set aside.
3. Put the potatoes on a large baking sheet lined with baking paper. Use the base of an empty jar to press the potatoes until the skin breaks and they flatten. Brush each potato with the tomato-oil mixture, then roast in the oven for 30 minutes or until golden and crispy, turning the tray halfway for an even cook.
4. While the potatoes roast, put the peas, mint leaves, half of the lemon juice and a pinch of salt in a blender and whizz until smooth (you might need to add a splash of water to get things going and keep scraping down the sides as needed). The peas should naturally defrost as this happens. For a super smooth finish, pass the mixture through a fine sieve into a small bowl – whether you need to do this or not depends on your blender!
5. Put the mayonnaise, paprika, chilli powder and remaining lemon juice in a small bowl and mix until combined.
6. Spread the pea purée on the base of a serving platter, then top with the crispy potatoes. Drizzle or dollop the lemon mayo over the top, then finish with the drained pickled onions and herbs.