
Smashed Potatoes with Green Sauce
INGREDIENTS:
For 4 servings
Smashed Potatoes:
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16 small-medium sized potatoes, scrubbed
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2 tbsp olive oil
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Flakey sea salt to taste
Green Sauce :
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90ml freshly squeezed orange juice
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1 tbsp lime juice
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1.5 tbsp apple cider vinegar
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1 tbsp olive oil
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2 handfuls fresh kale
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1/2 cup (15g) fresh coriander
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1 clove garlic
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1/2 tsp salt
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1/3 tsp freshly ground black pepper
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50g cashew nuts
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water to thin (start with 20ml and add more if necessary)
DIRECTIONS:
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Preheat oven to 220 degrees (C) fan-force and line a baking tray with baking paper. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom of a measuring cup or glass, smash each potato until 0.5-1cm thick.
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Transfer smashed potatoes to a sheet pan and toss gently with 2 tbsp olive oil and laky salt. Roast, flipping halfway through, until golden brown and crisp, approx. 30 minutes.
Green Sauce:
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Add all of the ingredients to a blender and pulse until well combined. Drizzle the sauce over the squashed, roasted potatoes immediately before serving! The sauce can keep covered in in the fridge for up to 5 days.