Cream cheese, sweet chili sauce and coriander dip with smashed potatoes

Ingredients

• cream cheese227 g
• sweet chili sauce180 ml
• cilantro leaves — roughly chopped15 g
• baby potatoes — halved or cut into 2.5 cm chunks675 g
• garlic powder1 tsp
• smoked paprika — 1 tsp2.5 g
• extra virgin olive oil45 ml

Method

1. Bring a large pot of salted water to the boil. Add the potatoes and boil for 10 minutes.
2. Heat the oven to 220°C / 425°F.
3. Drain the potatoes and spread on a baking sheet. Add the olive oil, garlic powder, paprika, 1/2 teaspoon salt and black pepper and toss to coat. Roast for 20 minutes, then crush the potatoes slightly with the bottom of a glass, letting them break apart. Return to the oven and roast until golden and crispy, another 15 to 20 minutes.
4. Place the whole block of cream cheese onto a serving plate, pour over the sweet chili sauce to completely smother it and top with the cilantro.
5. Using the back of a large spoon, smash the dip down and spread it across the plate to make a flat dip. Top with the roasted potatoes and serve. (Or skip the potatoes and serve the dip with crackers.)