FOR THE POTATOES
- 16 Baby Salad Potatoes
- 2 tablespoons olive oil
- 8 bay leaves
- sea salt flakes and pepper to taste
- fresh dill, to serve
FOR THE GREEN SAUCE
- 1 small avocado, seed removed and flesh scooped out
- juice of 1/2 lemon
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 garlic clove
- 1 teaspoons capers
- 1 tablespoon white vinegar
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1/4 cup (60ml) water
Pre-heat the oven to 220C (convection)/200C (fan-forced).
Wash the potatoes. Bring a pot of water to boil and add the potatoes to the boiling water. Cook at medium heat for 15 minutes. Remove from heat, drain the boiling water and rinse under cold water to stop the cooking process.
Place each potato on a chopping board. Using a flat spatula or metal skimmer or slotted turner, gently smash/flatten the potato until it cracks and spreads but is still held together.
Heat 1 tablespoon of the olive oil in a large shallow oven-proof frying/sauté pan on medium (I use a cast iron skillet). Crush the bay leaves between your fingers to release the oils. Add the bay leaves to the hot pan and sauté for a few seconds.
Gently place smashed potatoes in the pan. Drizzle them with the remaining tablespoon of oil. Sprinkle with salt and pepper. Roast in the pre-heated oven for approximately 30 minutes until they are golden and crispy. Remove from oven.
To prepare the sauce, place all ingredients for the sauce in the bowl of a small food processor and process until smooth.
Drizzle over the roasted potatoes. Garnish with fresh dill. Enjoy hot.
Make sure your frying-pan/skillet is large enough to hold 14-16 smashed potatoes. If you don’t have a large enough pan, fry the bay leaves in a bit of oil in a small frying pan. Add this oil and bay leaves to a rimmed metal baking tray. Place smashed potatoes on top, drizzle more oil and salt and pepper. Proceed to roast as per the recipe.
The green sauce keeps in the fridge for up to two days.