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Smashed Potatoes with Green Sauce


For 4 servings

Smashed Potatoes:

  • 16 small-medium sized potatoes, scrubbed

  • 2 tbsp olive oil 

  • Flakey sea salt to taste 

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) 


  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. 

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