Smashed Potato, Sprout And Chestnut Sharer
- 17 ingredients
Get ready to smash your New Year’s Eve party with this ultimate sharer: Smashed Festive Potatoes. It’s creamy, saucy, tangy, and absolutely packed with flavour - a total crowd-pleaser make sure to follow us for more recipes now. Golden, crispy baby potatoes, nutty brussel sprouts, and sweet chestnuts - each one smashed and roasted to crispy perfection.
Serves: 6
Ingredients
Vegetables
- 1kg baby potatoes
- 600g brussels sprouts
- 180g chestnuts
- 3 tbsp olive oil
Rosemary Salt
- 5 rosemary sprigs
- 1 tbsp flakey sea salt
Dressing
- 2 tbsp capers
- Half bunch parsley
- Half bunch mint
- Half bunch basil
- 125ml pant based cream
- 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Granish
- Chives
- Sesame seeds
- Fresh red chilli
Before you start
Pestle and mortar or spice grinder | Preheat the oven to 200ºC | Line a large baking sheet | Blender
Step 1
Parcook potatoes and sprouts
- Boil the potatoes in salted water for 12–15 minutes, until tender
- Add the Brussels sprouts in the last 7 minutes of cooking
- Drain well
Ingredients
- 1kg baby potatoes
- 600g brussels sprouts
- 180g chestnuts
- 3 tbsp olive oil
- 5 rosemary sprigs
- 1 tbsp flakey sea salt
- 2 tbsp capers
- Half bunch parsley
- Half bunch mint
- Half bunch basil
- 125ml pant based cream
- 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Chives
- Sesame seeds
- Fresh red chilli
Step 2
Make rosemary salt
- Grind the rosemary and salt into a powder or very very finely chop the rosemary then combine with the salt
Ingredients
- 1kg baby potatoes
- 600g brussels sprouts
- 180g chestnuts
- 3 tbsp olive oil
- 5 rosemary sprigs
- 1 tbsp flakey sea salt
- 2 tbsp capers
- Half bunch parsley
- Half bunch mint
- Half bunch basil
- 125ml pant based cream
- 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Chives
- Sesame seeds
- Fresh red chilli
Step 3
Roast the vegetables
- Transfer to a baking tray
- Lightly crush the potatoes with the back of a fork, leaving the sprouts uncrushed
- Drizzle with olive oil, sprinkle with the rosemary salt
- Toss gently to coat
- Roast for 20-25 minutes, turning halfway through, until golden and crispy
- Add the chestnuts to the tray, crush the sprouts and chestnuts for a final 5 minutes of roasting
Ingredients
- 1kg baby potatoes
- 600g brussels sprouts
- 180g chestnuts
- 3 tbsp olive oil
- 5 rosemary sprigs
- 1 tbsp flakey sea salt
- 2 tbsp capers
- Half bunch parsley
- Half bunch mint
- Half bunch basil
- 125ml pant based cream
- 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Chives
- Sesame seeds
- Fresh red chilli
Step 4
Make dressing
- Add all of the ingredients to a blender and blend until very smooth
- Taste and season with salt and pepper
Ingredients
- 1kg baby potatoes
- 600g brussels sprouts
- 180g chestnuts
- 3 tbsp olive oil
- 5 rosemary sprigs
- 1 tbsp flakey sea salt
- 2 tbsp capers
- Half bunch parsley
- Half bunch mint
- Half bunch basil
- 125ml pant based cream
- 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Chives
- Sesame seeds
- Fresh red chilli
Step 5
Serve up
- Add the crushed roast veggies to your serving dish - drizzle over the dressing, sprinkle with chives, red chilli and sesame seeds and enjoy!
Ingredients
- 1kg baby potatoes
- 600g brussels sprouts
- 180g chestnuts
- 3 tbsp olive oil
- 5 rosemary sprigs
- 1 tbsp flakey sea salt
- 2 tbsp capers
- Half bunch parsley
- Half bunch mint
- Half bunch basil
- 125ml pant based cream
- 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Chives
- Sesame seeds
- Fresh red chilli