Smashed Herby Potatoes

 

Hey everyone!

I was looking through my recipes and thought I needed to do some basics that you could interchange with some of my classics and favs, and I’m not a super carby person so I didn’t have a lot of alternatives for potatoes. However, I think my favourite and most delicious potato recipe is this one and I’ll tell you why.

Ingredients

  • 1 bag of baby potatoes (scrubbed and washed)

  • Olive Oil

  • Sunflower Butter

  • Chives

  • Sea Salt

  • Black Pepper

  • Thyme

  • Onion Powder

  • Nutritional Yeast

So the basis of this is to parboil the potatoes, some of the ones I had looked a bit ghastly so I chopped their ends off but you can keep them whole. These are the tiniest potatoes ever so they take no time to cook, you just bring them to the boil and then simmer for about 15 minutes until they start to soften. Whilst they’re cooking, heat up your oven to 220 degrees and line a baking dish or deep tray with oil so it begins to heat up during the time they’re parboiling. This will help them go super crispy.

When it’s time, drain and set to one side and pat dry with some kitchen paper, be careful with the heat as I burnt my hand doing this lol! Which I do all the time. Then open the oven, add the potatoes to the hot oil and stand back for a potential explosion, but it’s worth it. Cook for about 20 minutes and then check the texture of the potatoes. If they’re soft enough to push down into the pan they’re ready for the herby marinade. Smush them all together so they start to burst out of their skins and set aside.

In a bowl, mix melted sunflower spread, about 2 tsp. Add 1 tsp of chives, 1 tsp salt, 1 tsp pepper, 1/2 tsp thyme, 1/2 tsp onion powder, and 1/2 nutritional yeast. Add a further splash of olive oil until you have about enough to coat all the potatoes. I have a brush that I use and I had enough to cover them. Smash the potatoes again so that they are really fluffy at the sides of their skins, this will go crispy for the final part, and cover them with the marinade.

Pop back into the oven on a low temperature (80 degrees c) and cook for another 10 minutes.

They suck up all the potion you add and just come out so delicious, crispy and juicy and also full of flavour. They are such a fab alternative to traditional roast potatoes and make the dish look regal as they kinda look like gems lol!

Enjoy and let me know what you think.

 
Joseph HarwoodJH