Boiled baby potatoes smashed flat and roasted in olive oil until crackly, with garlic and herbs. This vegan version swaps in cashews. Ready in about 1 hour.
Prep 10 min Cook 50 min Serves 4 Easy
Ingredients
🧄Garlic3 cloves, minced
🥔Potato750 g baby potatoes
🫙Olive Oil1/4 cup
🫙Sea Salt1 tsp
🌶️Black Pepperto taste
Optional extras
🌿Fresh Parsley2 tbsp
🫙Cashewsfinely ground with salt (vegan parmesan)
Instructions
1
For this vegan version, use cashews for parmesan cheese wherever the steps mention them.
2
Boil the potatoes in salted water until tender, about 20 minutes; drain and steam dry.
3
Heat the oven to 220°C. Smash each potato flat on an oiled tray.
4
Brush with oil and garlic and season well.
5
Roast 25–30 minutes until deeply crisp; finish with parsley and parmesan.
Chef's tip
Let the boiled potatoes steam dry so they crisp rather than steam.
