James Martin gives advice on cooking roast potatoes
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Plant-based food blogger and cookbook author Carleigh Bodrug has shared a twist on roast potatoes which she says is “worth the hype”. She shared a video of the recipe to her Instagram page @plantyou, where she has amassed 2.3M followers.
“Everyone is making smashed potatoes and they are worth the hype,” she said. “The best part is that they are also so easy to make.”
The recipe makes delicious, crispy, golden potatoes which can then be served as a side dish perfect for dipping, or as a snack on their own.
Although many people had tried the recipe with small potatoes, Carleigh said: “In my opinion, small potatoes are overrated for this trend. Find big, golden Yukon golds.”
Yukon gold potatoes can be purchased from Ocado or Waitrose, but you can’t get your hands on any, Russet potatoes, Red Bliss potatoes, Carola potatoes, Inca Gold potatoes, Fingerling potatoes, Katadhin potatoes, Maris Piper potatoes, or Dutch Cream all work as substitutes.
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A post shared by Carleigh Bodrug (@plantyou)
Carleigh also makes a green goddess dressing to go alongside her potatoes. She explained: “You just boil Yukon gold potatoes for 30 minutes, transfer to a sheet pan and then smash baby.
“Season liberally, bake for 30 minutes and in the meantime make this green goddess dressing. It is the perfect dip for crispy potatoes.”
The Instagram video has been “liked” by more than one million people, with commenters describing the recipe as “amazing” and “delish”.
Other commenters also noted how the recipe was similar to other global dishes. A user posting under the handle @rakshita_wanderer said: “that’s nice. It’s so amazing to see that globally the food is so similar of different cultures. We make this in India.”
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How to make smashed roast potatoes
Carleigh posted the full smashed potatoes recipe on her blog PlantYou.
This recipe serves three people. Prep time: Five minutes Cooking time: One hour and 10 minutes
- Six Yukon gold potatoes (or substitutes)
- 2 teaspoons of salt
- Half a teaspoon of garlic powder
- Cracked black pepper, optional, to taste
- Olive oil, a drizzle to taste
- For the vegan green goddess dressing
- A quarter cup of parsley
- A quarter cup of cilantro
- Half an avocado
- Three cloves of garlic
- Half a cup of water
- Two tablespoons of raw cashews
- Half a teaspoon of sea salt
For the potatoes
Fill a large pot with water and add one teaspoon of salt. Next, add the potatoes and bring to a boil. Reduce the heat and allow the potatoes to cook for 20 to 30 minutes until fork tender.
While the potatoes are cooking, line a baking sheet with parchment paper and preheat the oven to 200C.
Drain the water and play the potatoes on a baking sheet approximately one inch apart. Using a butter knife, make a soft slice about halfway through each potato. Then smash each of the potatoes down using a hard surface. The bottom of a cup or mug can work well for this step.
Season with salt, garlic powder and pepper as desired. You can also drizzle with olive oil for a more crispy potato.
Place in the oven and bake for 30 to 40 minutes until the potatoes of crispy.
For the dressing
Add all ingredients to a blender and combine until smooth.
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