This smashed potato vegetable bake is a deliciously simple recipe perfect for any occasion. With crispy potatoes, roasted carrots, and prosciutto, this dish is is perfect to serve as a side or main.
I originally developed this Smashed Potato Vegetable Bake recipe for WellBeing’s EatWell Magazine – a simple, flavoursome take on meat and three veg (with more of an emphasis on veggies). Trust me, there’s nothing bland about these carrots, peas and crunchy potatoes.
For some reason when I think of meat and three veg I think back to my days living in Ireland and visiting one of my hubby’s distant aunts who would always serve up meat and three veggies for lunch or dinner when we visited. The veg part was always mashed swede (turnip), mashed potato and carrots or peas. I was a pescatarian back then which used to throw her into such a spin (but I was happy and grateful for the veggies which were always well seasoned and slathered in butter, just the way I like them).
I love to make this one tray side dish when I’m entertaining a crowd, it’s a bit more interesting than simple roast spuds.
Health benefits
Packed with potassium-rich potatoes and vitamin A-loaded carrots, this bake supports healthy digestion and immunity. Peas add a boost of plant-based protein, while olive oil provides healthy fats. With variations for different diets, it’s a nutritious and adaptable choice for any table.
Ingredients
This dish features simple, wholesome ingredients like Kipfler potatoes, carrots, rosemary, garlic, prosciutto, and peas. Optional sour cream or crème fraîche adds a creamy finishing touch, but there are easy substitutions for dietary preferences, like cashew cream for a dairy-free option.
How to make this Smashed Potato Vegetable Bake
Start by boiling the potatoes in a pot until just tender, then drain and crush them slightly on a baking tray with olive oil. Add the carrots, garlic, and rosemary, then season and bake until golden. Add the prosciutto and bake until crispy. Finish by scattering defrosted peas over the top and serving with optional sour cream or crème fraîche.
Serving suggestions and how to store
Serve this dish immediately as a side or main course. It pairs wonderfully with a fresh salad or roasted chicken. To make ahead, reheat in a low oven until warmed through. Leftovers can be stored in an airtight container in the fridge for up to three days.
Vary this Smashed Potato Vegetable Bake suit your dietary needs
For a dairy-free option, replace the cream with coconut yogurt or cashew cream. Make it vegetarian by taking out the prosciutto, or go fully vegan by skipping both the prosciutto and dairy, using cashew cream instead. For a garlic-free version, swap garlic for smoked paprika and a pinch of chilli for a flavourful twist.
For more delicious, easy to make healthy side recipes, click HERE.
Ingredients
- 12 Kipfler potatoes - scrubbed clean (or any small potato that roasts well)
- 4 tbsp extra virgin olive oil - extra virgin (or melted ghee)
- 12 dutch carrots - peeled and trimmed
- 1 tbsp fresh rosemary leaves - chopped
- 4 clove/s garlic - crushed
- 1½ tsp sea salt - or to taste
- ground black pepper -to taste
- 8 slice/s prosciutto
- 150 g peas (1 cup) frozen
- 60 g sour cream (¼ cup) or creme fraiche (optional)
Method
- Pre-heat your oven to 200°C/395°F (fan-forced).
- Boil the potatoes until starting to soften (almost cooked through). Depending upon the size of your potatoes, this will take about 10-20 mins.
- Drain the potatoes well.
- Place 2 tbsp of the olive oil into a large baking tray. Add the potatoes and with the back of a fork, partially crush them.
- Scatter over the carrots, rosemary and garlic.
- Drizzle with the remaining olive oil and season with salt and black pepper.
- Bake for 20 minutes then add the prosciutto and cook for a further 15 mins.
- Defrost the peas by sitting them in boiling water. Drain well.
- Once the potatoes and prosciutto are crispy, remove from the oven and scatter over the peas.
Serve
- Serve immediately with the optional creme fraiche or sour cream.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge.
Variations
Dairy-free
Replace the cream with coconut yoghurt or Cashew Cream.Vegetarian
Simply omit the prosciuttoVegan
Omit the prosciutto and replace the cream with Cashew Cream.Garlic-free
Replace the garlic with ½ teaspoon smoked paprika and a pinch of chilli. For lots more sides and salad inspo, take a look at my hugely popular ebook ‘Well Nourished Sides and Salads’ - where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.I'd love to hear how you enjoy this delicious bake - once again please post your feedback or any questions below G x
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Alex says
I’m not much of a cook (I hate cooking meals, but love baking), but I love this recipe because even I can do it, and it is super tasty. We make a meal of it in my house, instead of having just as a side. The next day, with leftovers I like to put avocado, feta, and roasted tomatoes with it, too.
Georgia Harding says
So thrilled you enjoyed it Alex and found it easy enough to make (always my aim when developing a recipe). Love your leftover twist too, thanks so much for sharing it G x
stacey says
This was simple & delicious, il def make again.
Georgia Harding says
Fabulous – so thrilled you enjoyed it Stacey. Thanks so much for your feedback and rating G x
Kylie says
This was delicious and so easy to make. Didn’t have prosciutto so just sub with streaky bacon or dutch carrots, i cut carrots into thin pieces. Kids loved it with our favourite lemon and thyme roasted chicken.
Georgia Harding says
So pleased you all enjoyed it – funny I did the same subbing the prosciutto with bacon the other night also. Thanks for your comment and rating Kylie, much appreciated G x
Angela says
Our family devour this meal Georgia!
I have replaced the prosciutto with chorizo and it’s scrumptious.
Even my veg fussy 11 year old loves it.
Amgela x
Georgia Harding says
Ah brilliant Angela – thanks for including your own little twist too, thrilled your veggie fussy one loves it too. Thanks for your comment and for rating the recipe G x
Penny says
Another really yummy recipe Georgia! I’m already looking forward to having this again.
Georgia Harding says
Glad you enjoyed it Penny. Thanks again for your comment G x
Lisa Arnott says
Delicious recipe thank you Georgia, we have it as a main – one tray with bacon for three of us and one without, for our daughter who doesn’t eat bacon. Thank you!
Georgia Harding says
Perfect Lisa, so glad you enjoyed it ☺️ Cheers for the 5?s too G x