I originally developed this Smashed Potato and 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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Smashed Potato and Vegetable Bake
- 16 Kipfler potatoes - scrubbed clean (or any small potato that roasts well)
- 4 tbsp olive oil - extra virgin (or melted ghee)
- 16 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)
- 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 immediately with the optional creme fraiche or sour cream.
- Re-heat in a low oven until just hot.
- Store in an airtight container in the fridge.