Smashed Potatoes w/ Herby Oil
When it comes to food staples, potatoes are quite high up the list. Extremely versatile with different varieties readily-available year-round, they are fit for any occasion. Only remains to make a choice on how to prepare & cook them. Boiled, baked or fried? What if you didn’t have to make a choice!
These Smashed Potatoes with Herby Oil have it all! Boiled, smashed and then baked, they become crispy on the surface & fluffy on the inside. Top them with a drizzle of fresh & tangy herby oil for that perfect bite. A veritable memorable (and mouthwatering) moment. Enjoy!
- Vegan Recipe -
SMASHED POTATOES W/ HERBY OIL
1kg of small potatoes
100g of salted butter
Juice & zest of 2 lemons
2 teaspoons of dried oregano*
Bunch of fresh basil
Bunch of fresh parsley
Bunch of fresh mint
1 clove of garlic, peeled & crushed
Extra virgin olive oil
Salt
Freshly grated pepper
Cook the potatoes in a pot of boiling water approx. 12-15 minutes, until cooked through and soft.
Meanwhile, add the butter, lemon zest and oregano to a pan. Melt the butter on low heat stirring occasionally.
Preheat the oven to 200°C.
Once cooked, drain the potatoes and transfer them to a baking sheet lined with parchment paper. Smash them slightly using the back of a fork.
Drizzle the melted butter over the potatoes. Add a drizzle of olive oil for extra crispiness and roast in the oven for 20-25 minutes, until crisp and golden.
Meanwhile, pick the basil, parsley and mint leaves. Wash and pat them dry.
Finely chop the herbs and add them to a small bowl. Add in the lemon juice, crushed garlic, salt, pepper and enough olive oil to have a spoonable sauce consistency.
Remove the potatoes from the oven and transfer to a serving dish.
Drizzle with the herby oil and serve warm.
Notes: *You can sub. the dried oregano for thyme, basil, or ‘Herbes de Provence’.
YOU MIGHT ALSO LIKE…
