Smashed Potato, Sprout And Chestnut Sharer

  • 17 ingredients

Get ready to smash your New Year’s Eve party with this ultimate sharer: Smashed Festive Potatoes. It’s creamy, saucy, tangy, and absolutely packed with flavour - a total crowd-pleaser make sure to follow us for more recipes now. Golden, crispy baby potatoes, nutty brussel sprouts, and sweet chestnuts - each one smashed and roasted to crispy perfection.

Serves: 6

Ingredients

Vegetables

  • 1kg baby potatoes
  • 600g brussels sprouts
  • 180g chestnuts
  • 3 tbsp olive oil

Rosemary Salt

  • 5 rosemary sprigs
  • 1 tbsp flakey sea salt

Dressing

  • 2 tbsp capers
  • Half bunch parsley
  • Half bunch mint
  • Half bunch basil
  • 125ml pant based cream
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Granish

  • Chives
  • Sesame seeds
  • Fresh red chilli

Before you start

Pestle and mortar or spice grinder | Preheat the oven to 200ºC | Line a large baking sheet | Blender

Step 1

Parcook potatoes and sprouts

  • Boil the potatoes in salted water for 12–15 minutes, until tender
  • Add the Brussels sprouts in the last 7 minutes of cooking
  • Drain well

Ingredients

  • 1kg baby potatoes
  • 600g brussels sprouts
  • 180g chestnuts
  • 3 tbsp olive oil
  • 5 rosemary sprigs
  • 1 tbsp flakey sea salt
  • 2 tbsp capers
  • Half bunch parsley
  • Half bunch mint
  • Half bunch basil
  • 125ml pant based cream
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Chives
  • Sesame seeds
  • Fresh red chilli

Step 2

Make rosemary salt

  • Grind the rosemary and salt into a powder or very very finely chop the rosemary then combine with the salt

Ingredients

  • 1kg baby potatoes
  • 600g brussels sprouts
  • 180g chestnuts
  • 3 tbsp olive oil
  • 5 rosemary sprigs
  • 1 tbsp flakey sea salt
  • 2 tbsp capers
  • Half bunch parsley
  • Half bunch mint
  • Half bunch basil
  • 125ml pant based cream
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Chives
  • Sesame seeds
  • Fresh red chilli

Step 3

Roast the vegetables

  • Transfer to a baking tray
  • Lightly crush the potatoes with the back of a fork, leaving the sprouts uncrushed
  • Drizzle with olive oil, sprinkle with the rosemary salt
  • Toss gently to coat
  • Roast for 20-25 minutes, turning halfway through, until golden and crispy
  • Add the chestnuts to the tray, crush the sprouts and chestnuts for a final 5 minutes of roasting

Ingredients

  • 1kg baby potatoes
  • 600g brussels sprouts
  • 180g chestnuts
  • 3 tbsp olive oil
  • 5 rosemary sprigs
  • 1 tbsp flakey sea salt
  • 2 tbsp capers
  • Half bunch parsley
  • Half bunch mint
  • Half bunch basil
  • 125ml pant based cream
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Chives
  • Sesame seeds
  • Fresh red chilli

Step 4

Make dressing

  • Add all of the ingredients to a blender and blend until very smooth
  • Taste and season with salt and pepper

Ingredients

  • 1kg baby potatoes
  • 600g brussels sprouts
  • 180g chestnuts
  • 3 tbsp olive oil
  • 5 rosemary sprigs
  • 1 tbsp flakey sea salt
  • 2 tbsp capers
  • Half bunch parsley
  • Half bunch mint
  • Half bunch basil
  • 125ml pant based cream
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Chives
  • Sesame seeds
  • Fresh red chilli

Step 5

Serve up

  • Add the crushed roast veggies to your serving dish - drizzle over the dressing, sprinkle with chives, red chilli and sesame seeds and enjoy!

Ingredients

  • 1kg baby potatoes
  • 600g brussels sprouts
  • 180g chestnuts
  • 3 tbsp olive oil
  • 5 rosemary sprigs
  • 1 tbsp flakey sea salt
  • 2 tbsp capers
  • Half bunch parsley
  • Half bunch mint
  • Half bunch basil
  • 125ml pant based cream
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Chives
  • Sesame seeds
  • Fresh red chilli