smashed potatoes

We’re still on the sugar, butter, salt diet. It ends tomorrow. I’m looking forward to eating green things again, not sure my husband is so keen.

Tonight I’m smashing potatoes – it fills my parents need for salt and starch. It’s also kind of fun to see the look on Mum’s face when I start squashing perfectly good par-boiled potatoes into a casserole dish and spraying them with oil.


10 baby potatoes – par boiled in salted water
3 sprigs of rosemary – leaves stripped
olive oil
Grab a casserole dish, grease it and then fill with the still hot potatoes. Get a fork and squash them all roughly. Sprinkle the rosemary leaves and salt over them, douse with oil and bang them into the oven at around 200 C for 40 minutes or until they go all brown and crispy on the edges.

There was some leftover sundried tomatoes, olives and a brownish looking 1/2 avocado in the fridge too, which made a great tepenade (ish) topping to go with the potatoes. Lashings of sour cream top it all off.

Sundried tomatoes (1/4 cup) – mould cut off
Black olives – cut stones out, or use a fancy pipper thingy – 5 or 6
1/2 avocado

Whizz it all together in a food processer until it resembles a reddish/brownish past with black bits. Sounds quite ordinary when I write it down, but actually it’s delicious.

Don’t tell hubby about the mould or the olives. He’s not hot on either.


About Louise

Melbourne based journalist/interactive producer who loves to cook .. and eat.
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