PROVENCAL STYLE SMASHED POTATOES
PREP TIME: 10 MINUTES
COOKING TIME: 1 HOUR, 15 MINS
SERVES: 6
INGREDIENTS
2 x 750g baby Spud Lite Potatoes
1 bulb garlic, broken into individual cloves with skin on
1/2 cup caper berries, rinsed
½ cup semi dried tomatoes, drained
1/3 cup parsley leaves, roughly chopped
Dressing
1/3 cup olive oil
1 teaspoon garlic powder
¼ cup black olive tapenade
4 anchovies (optional), finely chopped
2 teaspoons dried mixed herbs
Salt flakes and freshly ground black pepper
METHOD
- Preheat oven to 220°C (200°C fan-forced).
- Cook potatoes in a large pot of gently boiling water for 25 minutes. Drain.
- For the dressing, combine olive oil, garlic, tapenade, anchovies, mixed herbs, salt and pepper together in a small bowl, stirring to combine.
- Place hot drained potatoes on two lightly oiled non-stick baking trays. Using the back of a wooden spoon crush potatoes and drizzle over dressing. Place in preheated oven and cook for 25 minutes. Turn potatoes over and scatter garlic cloves and caper berries between the two trays. Return trays to oven on opposite shelves for a further 25 minutes or until golden and crispy, adding tomatoes for the final 15 minutes. Remove from oven and allow to cool slightly.
- To serve, place crispy potatoes on a platter and sprinkle over fresh parsley.
YOU MIGHT ALSO LIKE…
Pea, Ham and Potato Soup
PEA, HAM AND POTATO SOUP PREP TIME: 10 MINUTESCOOKING TIME: 1 HOUR AND 10 MINSSERVES: 6INGREDIENTS 1 tablespoon butter1 leek, finely sliced1 clove garlic, crushed2 sticks celery, finely diced1 meaty ham hock500g Spud Lite potatoes, diced1 litre chicken stock1kg bag...
Bangers and Mash with Onion Gravy
BANGERS AND MASH WITH ONION GRAVYPREP TIME: 20 MINUTESCOOKING TIME: 35 MINUTESSERVES: 4INGREDIENTS 2 teaspoons olive oil8 Pork sausages2 cups frozen peas Potato, Apple, Cheddar & Sage Mash 1 kg Spud Lite potatoes, peeled and quartered2 granny smith apples, peeled...
Potato, Carrot & Herb Falafel Nourish Bowl
POTATO, CARROT & HERB FALAFEL NOURISH BOWLPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 40 MINSSERVES: 4INGREDIENTS ½ cup quinoa, rinsed1 cup (250ml) vegetable stock1 tablespoon mint leaves, roughly chopped1 Lebanese cucumber, diced2 cups baby spinach,1 medium...