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Smashed potatoes with pea shoots & herb dressing
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by Elly Pear
For the potatoes
500g pack Ruby Gem potatoes
½ tsp dried herbs de Provence
For the dressing
About 30g mixed soft herbs (chives, parsley and mint)
60ml olive oil
20ml lemon juice
20ml white wine vinegar
1 heaped tsp honey
1 heaped tsp Dijon mustard
80g pack pea shoots
1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a saucepan and cover with boiling water. Return to the boil and cook for 15 minutes.
2. To make the dressing, roughly chop the herbs and place them in a blender with the other dressing ingredients and a generous pinch of sea salt. Blitz until smooth, then taste for seasoning and chill until needed.
3. Drain the potatoes well. Butter a baking dish with 10g of the butter then add the potatoes. Using a potato masher or fork, gently crush the potatoes. Dot the remaining butter over the surface, season and sprinkle with the dried herbs.
4. Bake for 20 minutes, until the broken edges of the potatoes are brown. Serve immediately with the pea shoots and herb dressing. You can serve them all separately or remove the potatoes from the baking dish and layer them with the pea shoots in a large serving dish, drizzling the whole lot with the dressing.
Typical values per serving:
This recipe was first published in April 2021.
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