Smashed potatoes were a huge viral hit recently and we were just dying to try it out with our delicious new potatoes. Needless to say they did not disappoint, they turned out so wonderfully golden and crispy right round the jagged edges. They are amazing to eat as they are but we thought we’d whip up a quick pesto to celebrate our spuds even more!
Grab the kale in your veg box for this tasty pesto. Blend it and taste it and add extra salt and lemon juice if needed.
Step 1: Wash the potatoes but no need to peel them. Steam or boil them for roughly 30 minutes, until they are cooked through. Let them cool for 15 minutes.
Step 2: Preheat the oven 200ºC, line a large baking tray with parchment paper (or 2 smaller trays) Once cooled place one potato on the baking tray, use a shape knife to mark an X on top. Then use a glass with a wide flat bottom and push down on the potato to smash it. Carefully lift the glass off. Repeat with the other potatoes.
Step 3: Drizzle with oil, salt and pepper. Roast in the oven for 30-40 minutes, until golden and crisp around the edges.
Step 4: In the meantime add all the pesto ingredients to a powerful blender. Blend until combined, if it’s very thick add more oil. Taste and add more salt if needed.
Step 5: Dip the smashed potatoes in the pesto, enjoy!!
A brunch dish bursting with goodness and flavour! Roasting veg is very satisfying. A potato hash with added veg made this way is very simple and uncomplicated, any left over veg can be use for dinner the next day #zerofoodwaste. Roasting veg brings out the natural flavour of the vegetable adding sweet and charred notes, made with gorgeous organic Irish grown veg…..well there is nothing better.
This dish was inspired by the Irish Farm Box. Its packed full of seasonal locally grown veg! You can make a version of this all through the seasons adding squash, broccoli, kale, courgettes, beets, carrots or parsnips too……just keep your hot sauce handy!
Prepare 2 large roasting tins with parchment paper or silicone liners.
Wash the potatoes, give them a scrub until they are clean.
Chop into cubes roughly the same size, add to a mixing bowl. Sprinkle generously with salt and pepper and a good glug of oil, toss to coat.
Pour onto a large roasting tin and put into the oven to roast for about 1 hour, check and toss the cubes every 20 minutes.
While the potatoes are cooking, prepare the veg, you can add the veg to the same mixing bowl.
Chop the romanesco into bite sized florets and chop the mushrooms into quarters.
Chop the onions into quarters but break up the layers, bash the garlic cloves with the back of a knife and add to the bowl. Sprinkle it with salt and pepper and coat with a tablespoon or two of oil. Toss to coat and add to the second roasting tin.
Put it in the oven to roast for about 30 – 40 minutes. Check halfway and give it a toss.
Finley slice the scallions and keep in a serving bowl.
Wash the spinach and roughly chop. Keep in a container with damp kitchen paper on top until later.
The cubed potatoes are ready when they pierce easily with a sharp knife and they look golden brown. The veg will be soft and slightly charred in places. Squeeze out the garlic cloves and serve or discard if you find the flavour too strong, they will have done their job to flavour the veg.
Fry the eggs to your liking (2 per person) on a frying pan, cook on a medium to high heat for crispy fried eggs.
Reheat the potatoes on a frying pan along with the veg and at the last minute toss through the chopped spinach. (You could reheat in the oven also and stir through the spinach)
To serve, add the potatoes and veg to a plate or wide bowl, top with 2 fried eggs, sprinkle on the chopped scallions and add your favourite hot sauce.
This is a delicious dish for breakfast, lunch or dinner!