prosciutto

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.

Print Recipe

5 from 9 votes

Smashed Potato Vegetable Bake

This bake is such delicious side dish with lots of lovely flavours and textures. It's great to serve at a BBQ or when entertaining a crowd. Check out the variations below for vegetarian and vegan. 

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Side Dish

Servings: 4

Author: Georgia Harding

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)

Metric - US Customary

Instructions

• 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.

Notes

Dairy-free

Replace the cream with coconut yoghurt or Cashew Cream.

Vegetarian

Simply omit the prosciutto

Vegan

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