Vesuvio Smashed Potato Bowl with Garlic-Wine Chicken and Minty Pea Smash

Method

1. Scrub the baby potatoes, put them in a 18 cm pot, cover with cold water by 2 cm and add the coarse salt. Bring to the boil on high heat (10 min), then lower to medium heat and simmer 15 min, until a knife slides right into the centre. Drain. While they cook, preheat the oven to 230 °C and line a baking tray with baking paper.

   Add in this stepBaby potatoes (4–5 cm across) 400 gCoarse salt (for the potato water) 1½ tsp

   high heat→medium heat

2. Cut the chicken into 4 cm pieces. Grate part of the garlic and toss it with the chicken, oregano, half the salt, the pepper and a little of the olive oil. Thinly slice the rest of the garlic and set it aside.

   Add in this stepBoneless chicken thighs, skin on 300 gGarlic cloves 1½Dried oregano 1 tspSalt 0.4 tspBlack pepper ½ tspExtra virgin olive oil ¾ tbsp

3. Once the potatoes have steamed dry, space them out on the tray and press each one gently with the bottom of a glass to about 1.5 cm thick. Drizzle generously with olive oil, sprinkle with the rest of the salt and roast in the oven at 230 °C for 22 min, until the edges are deep golden and crisp. If they don't all fit on one tray, use two.

   Add in this stepExtra virgin olive oil 1.4 tbspSalt 0.4 tsp

   oven

4. Put the peas in a bowl, cover with boiling water for 3 min and drain. Add the mint, the juice of half the lemon, the Parmesan and a little olive oil and crush with a fork or a quick pulse in a blender to a rough smash. Taste and season with salt.

   Add in this stepFrozen peas 120 gMint leaves 10Lemon ½Parmesan (Parmigiano Reggiano), finely grated 20 gExtra virgin olive oil ¾ tbsp

5. Heat the remaining olive oil in a 24 cm frying pan over medium-high heat, add the chicken skin side first in one layer and cook for 6 min, turning, until golden. The thickest piece should show no pink when cut and read at least 75 °C. Lower to medium heat, add the sliced garlic for a few seconds, then the wine and butter, and let it bubble for 2 min, until it glazes the chicken.

   Add in this stepExtra virgin olive oil ¾ tbspGarlic cloves 3½Dry white wine 60 mlButter 15 g

   medium-high heat→medium heat

6. Spread the pea smash in bowls, top with the crispy potatoes and the chicken and spoon over the garlic-butter pan sauce. Add the rest of the lemon in wedges, scatter with parsley and serve.

   Add in this stepLemon ½Flat-leaf parsley, chopped 1 tbsp