Smashed Potato Vegetable Bake
Servings: 4
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.
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)
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.