Recipes:
Suggested by Rebecca Batchie
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Oven-Roasted Crispy Smashed New Potatoes
These crispy smashed potatoes are oven-roasted, rustic, and crispy on the outside with a soft interior. Made with new potatoes, olive oil and sea salt. They are insanely easy, addictive, vegan and gluten-free.
Author Hannah Sunderani
Ingredients
1 tsp sea salt
1.5 lb baby potatoes
2 tbsp olive oil, more if desired
pinch flaky sea salt, for sprinkling
1 batch chimichurri sauce (optional for drizzling - highly recommend! recipe follows)
Instructions
Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.
Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.
Notes
The more you smash to flatten the potatoes, the crispier they will be. If you want them really crispy than give them a good smash. If you want a more fluffy interior, then only smash to flatten slightly.
Salad5-minute Chimichurri Sauce with fresh parsley
Author Hannah Sunderani
Ingredients
1 cup parsley leaves tightly packed
1/3 cup olive oil
1.5 tbsp red wine vinegar
2 cloves garlic very finely chopped
2 tbsp red onion very finely chopped
1 tsp dried oregano
1/2 tsp sea salt
pinch chili flakes
pinch ground pepper
Instructions
Chop the parsley leaves until very finely chopped. Then add the chopped parsley to a small bowl with the olive oil, vinegar, garlic, onion, oregano, sea salt, chili flakes and pepper. Place to the side.
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