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+ servings
This Smashed Potato and Vegetable Bake is a simple one dish side that's perfect for a family meal or entertaining a crowd. Recipe gluten and grain-free and includes variations for dairy-free, vegan and vegetarian.
5 from 8 votes

Smashed Potato and 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 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Servings: 4

Ingredients

  • 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
  • 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)

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