Recipe: Next Level Smashed Potatoes
This dish was the result of a “what do we have left in the cupboards” type situation. To be honest, so many of my favourite home cooked recipes are developed in this way. I love innovating with what ever I can get my hands on. Usually pulling the last bits out of the cupboards and fridge, not quite knowing where I will end up, and just allowing myself to have a play.
This one is a super easy to make one pot wonder that we cook in our paella pan, as its perfect size to feed four to five hungry people, but you can use what ever large frying pan you have to hand in your kitchen. I created this recipe to be cooked over a fire but it can easily be done in the comfort of your kitchen. A tasty vegetarian meal but also very fitting as a side dish.
Remember to use your own intuition whilst cooking. Don’t be scared to add more seasonings or oil throughout your cook. Remember that if you are doing this over fire, each fire you light will be different depending on your environment and the fire materials you use. So read the fire as you cook, stoking the coals to increase heat or scraping some to the side of your braai (bbq) to reduce direct heat under the pan. This recipe is merely a guideline for you to be inventive; for example the greek yogurt can be swapped out for a pesto mix or what ever alternative you are feeling. And most importantly, remember to have fun with it!
Ingredients
Feeds 4 people comfortably
6 - 8 potatoes, washed and left whole or cut in half if they are very big
400g Roasted chickpeas, drained, dried and seasoned lightly with cumin and paprika, olive oil and salt.
If camping or cooking outside you can roast these prior (180C 20mins) and take with you in a sealed container - makes a great snack or additional topping over so many other dishes.
3 Peppers, or alternative seasonal vegetable
4 garlic cloves, smashed and kept in skin to stop from burning
1 onion, cut into thin slices
Fresh Herbs, roughly chopped, we use a mix of parsley and thyme from the garden
Olive Oil / Butter for cooking, we use a combo of butter and oil
Few big dollops of Greek Yogurt
How to make it
Light your fire and let it burn down until coals are at a medium heat.
Meanwhile, cook the potatoes in a pot of salty boiling water until just tender but still firm. You don’t want them to break up in the water. Drain and set aside in colander. Roast chickpeas if not done so prior.
If you’re not afraid of getting your hands dirty; chuck whole peppers in coals, cook until blackened on the outside, using stem to rotate during cook. Once blackened all over remove from the fire, cut in half to remove core/seeds and scrape off outer skin leaving the desired softened flesh. Crack over some salt and set aside.
Alternatively, cut open when raw to remove core and seeds and direct grill pieces over coals (beware of them falling through grill plate) or roast in oven until soft.Pour a good splash of olive oil (and chunk of butter if you wish to use) into frying pan or paella pan, add smashed garlic, onions and sprigs of thyme, sweat out. Smash up potatoes with rock (or similar) and add to pan cook until lightly golden (about 10mins depending on heat), moving now and then so that they don’t catch. BUT remember moving too often means you wont get crispy edges on potatoes. Don’t be scared to add more olive oil/butter if you think it needs it.
Add in peppers for last few minutes of cook, season with salt, pepper and a squeeze of lemon if you’re feeling zesty.
Remove from heat and pour over crispy chickpeas, top with dollop of greek yogurt and torn up fresh herbs.