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
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
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.