I love making potatoes like this. It ponces things up a little close to too much for my liking and that is really not my style, but it looks messy enough at the end, so I get away with it. You can use this anywhere you would a normal mashed potato or even a healthier alternative to chips.
I usually have these with a protein source like a vegan crab cake or Linda Mac sausages or as I actually had with these ones… Vegan Fried Chicken. By using new potatoes, you open up a whole new taste to mash. Adding the onions, tomatoes and lemon dressing is usually enough to not need another side but some broccoli or cabbage will go perfectly too.
It is important to remember that this is not standard mashed potatoes. With the standard variety, you want to mash it to get rid of any lumps. With these, you want to crush them with a fork but leave them so they retain a lot of their natural shape.
Finally, the lemon dressing makes a LOT. It can be refrigerated for weeks as it is just lemon and oil so don’t worry. Do not use the whole lot in this recipe, that really would be unhealthy!!
- 500g new potatoes
- 4 -5 spring onions (green onions), peeled if needed and chopped
- 12 – 14 cherry tomatoes, halved
- 1 whole lemon, juiced
- About 3/4 cup of good quality extra virgin olive oil (depending on the size of your lemon) and about 1 tablespoon extra
- salt and pepper
- Turn your oven on to 120 degrees celsius. Place some foil onto a baking tray, drizzle with a tiny bit of olive oil, add the tomatoes, season with salt and pepper and add to the oven. These will lake about 1 – 1.5 hours to cook SLOWLY
- Meanwhile, add the potatoes to a pan and cover with cold water. Bring to a rolling boil and cook for 12 minutes. After 12 minutes, put a sharp knife into the thickest potato. If it goes through easily, then they are ready. Be careful not to overcook. If they are ready, drain the potatoes and set aside. If not, keep checking every minute until they are ready
- When the potatoes have cooled down enough to handle, peel them with your fingers. If a little skin remains, don’t worry about it. Those things are good for you!
- Put your lemon juice into a jar, jug or plastic container and add the oil. You are looking for about 3 parts oil to lemon. The oil and juice will separate so it should be easy to tell. Taste a tiny bit and make sure you don’t put in too much oil. You want this to taste like LEMON
- As the cherry tomatoes start to look like they are ready, add the pan you boiled the potatoes back on to the a medium heat (it should be completely dry by now)
- After a few minutes, add a little oil, enough to cover the base but not too much
- Add the potatoes and using a fork, press down on each potato to break them up. Keep doing so until you have a crushed, but not too mashed, consistency
- Stir everything, add the onions and cherry tomatoes and stir again, being very gentle. you don’t want to break the cherry tomatoes (which at this point should look really shrivelled and weird. Don’t worry, those weird little buggers are sweet heaven at this point. Try one, you’ll see)….
- Add some dressing and season with salt and pepper, stir again and try a little. Does it need any more dressing? It probably does so add some more, this is what makes it go from great to amasia!
Noel Gallaghers High Flying Birds
I am recommending this album for 2 reasons and 2 reasons only.
1) It is amazing
2) Noel has announced that he is touring Australia again next year.
Get in my son!