Smashed Potatoes with Green Sauce

INGREDIENTS:

For 4 servings

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Smashed Potatoes:

• 16 small-medium sized potatoes, scrubbed

• 2 tbsp olive oil 

• Flakey sea salt to taste 

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Green Sauce :

• 90ml freshly squeezed orange juice 

• 1 tbsp lime juice 

• 1.5 tbsp apple cider vinegar 

• 1 tbsp olive oil 

• 2 handfuls fresh kale

• 1/2 cup (15g) fresh coriander

• 1 clove garlic

• 1/2 tsp salt

• 1/3 tsp freshly ground black pepper 

• 50g cashew nuts 

• water to thin (start with 20ml and add more if necessary) 

DIRECTIONS:
 

1. 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.
    

2. 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:

1. 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.