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…
Spud Lite Gnocchi Boscaiola
SPUD LITE GNOCCHI BOSCAIOLASERVES: 4 - 6 INGREDIENTS Gnocchi 1kg Spud Lite potatoes 2 egg yolks, lightly beaten 1/2 tsp baking powder salt flakes and freshly ground black pepper pinch ground nutmeg 150g plain flour Boscaiola Sauce 1 tbsp olive oil 1...
Boulangere Spud Lite Potatoes
BOULANGERE SPUD LITE POTATOESSERVES: 6INGREDIENTS 1kg Spud Lite Potatoes20g unsalted butter1 large brown onion, peeled, halved and thinly sliced1 clove garlic, crushed1 tsp brown sugar2 tsp balsamic vinegar2 tsp rosemary, finely chopped1/2 tsp sweet smoked paprika1/2...
Roast Beef with Sauteed Parsley Butter Potatoes
ROAST BEEF WITH SAUTEED PARSLEY BUTTER POTATOESSERVES: 4INGREDIENTS 2 tbsp extra virgin olive oil1 x 1kg centre-cut beef fillet, tied with kitchen string at 2 cm intervals500g baby Spud Lite potatoes, halved2 garlic cloves, finely chopped1 large handful of flat-leaf...