CRISPY SMASHED POTATOES RECIPE WITH HERBY GREEN SAUCE
Today’s Frankfurter green sauce recipe has been mildly adapted from THIS one by My Dinner.
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Serves: 4 as a side dish
INGREDIENTS for the CRISPY smashed potatoes
750g (baby or new) potatoes, washed
a generous pinch of salt (for boiling)
2 tbs olive oil
a generous pinch of flaky salt (for roasting)
a pinch of pepper
ingredients for the HERBY green sauce
50g mixed herbs, washed and roughly chopped (I used 30g watercress, then some basil, fennel, chives and flatleaf parsley, which collectively made up the additional 20g)
75g (vegan) sour creme or creme fraiche
75g unsweetened (vegan) Greek or thick yoghurt
50g shallots, peeled, roughly chopped
1-2 tbs olive oil
juice of 1/2 lemon
salt and pepper to taste
To FINISH OFF (optional)
salad cress
basil leaves
INSTRUCTIONS
Bring a pot of water to the boil, add salt. Cook the potatoes for around 20 minutes or until they are soft enough for your fork to pierce through them. Once cooked, drain the water away.
Pre-heat the oven to 220C (200C Fan). Place the potatoes on a lined baking tray ensuring they don’t overlap, smash with a clean glass or a fork. Then drizzle over the olive oil. Sprinkle the smashed potatoes with salt and pepper and roast for 30 minutes, or until golden. If you want your potatoes extra crispy, do turn them over at the half way mark!
Whilst the potatoes are in the oven, prep the sauce by putting the herbs, creme fraiche, yoghurt, shallots, olive oil, lemon juice, salt and pepper in a blender. Blend until smooth. (You can also use a stick blender if you prefer). Put in the fridge in an airtight container until the potatoes are ready to serve.
Once the potatoes are done, serve immediately with the herby green sauce, sprinkle over some salt, cress and basil and enjoy!
Looking for more potato recipes? Why not try THIS vegan spring salad with warm potatoes, THESE baked potatoes with red pepper and tomato sauce or THIS griddled asparagus bowl recipe!