Smashed Baby Potatoes
Prep time: 10 minutes
Cooking time: 40 minutes
Roasted baby potatoes, topped with sunflower seed sour cream, crispy fried capers, quick pickle onion and fresh herbs!
FOR THE LOVE OF POTATOES!
These smashed baby potatoes are pure love in a bite! Roasted until crispy, topped with tangy sunflower seed sour cream, crispy fried capers, quick pickle red onions and freshly chopped herbs.
The humble potato is the perfect vessel for deliciousness and it's such a versatile vegetable. Steamed, pan-fried, mashed, roasted, air-fried, baked, pureed and even made into MILK!
DID YOU KNOW?
Potatoes are full of antioxidants and a great source of fibre. They support digestive health, heart health and cholesterol levels. Plus they contain Vitamin C and Vitamin B6 as well as potassium. These guys are also naturally gluten free and affordable, they're easy to grow and they can be used in so many different ways.
I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.
Let’s cook ☺
Ingredients for the potatoes
As many baby potatoes as your hungry heart desires
A good glug of Nomu olive oil
A generous pinch of Nomu Origanum and Parsley Blend
A generous pinch of Nomu Rosemary & Thyme Roast
A generous pinch of Nomu Red Onion & Rosemary Cook’s Salt
A grinding of Nomu Rainbow Pepper
Ingredients for the sunflower seed sour cream
1 cup sunflower seeds
¾ cup water
1 tbsp Nomu Olive oil
2 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp Nomu One for All Grinder
Pinch of Nomu Pink Himalayan Salt
Quick pickle red onions (thinly sliced red onions, apple cider vinegar, salt and liquid sweetener of choice: agave syrup, maple, etc)
Freshly chopped herbs, chives and dill work well
1. Cook the baby potatoes with skins in salted water for 10-15 minutes or until soft. Once cooked, drain the water and place the potatoes back in the pot, add the olive oil, herbs, salt and pepper to the pot and coat the potatoes.
2. Pre-heat the oven to 200C. Line a baking tray with parchment paper or use a silicon mat. Using a glass press each potato down to smash them, once completed add an extra drizzle of olive oil, some more herbs, salt and pepper. Roast in the oven at 180C for 30-40 minutes. Check on them as you want them crispy but not burnt.
3. To make the sunflower seed cream, add all the ingredients to a high speed blender and blend until smooth and creamy. Can be stored in an airtight container for up to 2 days. Enjoy!
Recipe and styling by Mira Weiner
Photography by Mark Chipps