Smashed Potatoes Festive Edition
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
Ingredients
For the Vegetables
<item-todo-done>1kg baby potatoes<item-todo-done><item-todo-done>600g Brussels sprouts<item-todo-done><item-todo-done>180g chestnuts<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done>
Rosemary Salt
<item-todo-done>5 sprigs of rosemary<item-todo-done><item-todo-done>1 tbsp flakey salt<item-todo-done>
For the Dressing
<item-todo-done>2 tbsp capers<item-todo-done><item-todo-done> small bunch of parsley<item-todo-done><item-todo-done> small bunch of fresh mint<item-todo-done><item-todo-done> small bunch of basil<item-todo-done><item-todo-done>125ml plant-based cream<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Garnish
<item-todo-done> chives<item-todo-done><item-todo-done> sesame seeds<item-todo-done><item-todo-done> red chilli<item-todo-done>
Before you start
Pestle and mortar or spice grinder | Preheat the oven to 200ºC | Line a large baking sheet | Blender
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
Make rosemary salt
- Grind the rosemary and salt into a powder or very very finely chop the rosemary then combine with the salt
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
Make dressing
- Add all of the ingredients to a blender and blend until very smooth
- Taste and season with salt and pepper
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!