It’s Friday, I am tired and longing to slip into a lazy weekend. So I am launching straight into this ever-so-delicious, more-ish, perfect-for-summer, easy and versatile side dish recipe right after this…
Wishing you a happy and peaceful weekend!
Now, brace yourselves, potato lovers. You will adore these roasties.
♥, Marisa
SMASHED HERBED NEW POTATOES
Serves 4-6
900g (around 2 lb) new potatoes or small roasting potatoes
2 tbsp olive oil
1 tbsp vegan butter, melted
2 tbsp balsamic vinegar
1 tsp garlic powder or 2 fresh garlic cloves, crushed
2 spring onions, finely sliced
1/2 tsp dried rosemary
1/2 tsp ground thyme
A pinch of sweet paprika, optional
2 spring onions, sliced
Salt and freshly ground black pepper to taste (I am generous with both)
Fresh parsley, chopped, and extra spring onion to serve
DIRECTIONS
- Place potatoes in a saucepan, fill with enough water to cover, and bring to the boil. Once the water is boiling, reduce the heat and allow the potatoes to simmer for around 20 minutes or until tender.
- As the potatoes are simmering, combine the herb dressing ingredients in a bowl.
- Drain the potatoes and allow them to cool for around 20 minutes at least.
- Preheat your oven to 220°C (430°F), fan. Line a baking tray with a sheet of baking parchment.
- Place the potatoes onto the baking tray, spaced a little apart. Using the palm of your hand (if the potatoes are cool enough), a large spoon or a fork, press down on the potatoes to crush them slightly. Spoon the herb dressing over each potato.
- Roast the potatoes in your preheated oven until the edges of the potatoes until they are crisping up and turning golden brown on the edges (around 20-25 minutes).
- Sprinkle over fresh herbs and serve. Delicious also with oat fraiche or vegan sour cream.
