Smashed Potatoes - a Perfect Side

-

 These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal.

  1. Boil baby potatoes in a pot for 18 minutes.
  2. Lay out on a tray and smash - I use a glass tumbler.
  3. Season with smoked Paprika and garlic powder
  4. Drizzle with olive oil.
  5. Bake for 20 mins
  6. Garnish with chopped parsley and serve.

Comments

Post a Comment

Popular posts from this blog

Durban style Vegetable Atchar

-
1 cup Carrot 1/2 cup Cabbage 1/2 Green Beans 1 cup Cauliflower 2 Green chillies large 2 tbsp Crushed garlic Salt to taste 1 tsp Turmeric powder 2 Bulbs Garlic 2 Tsp Turmeric 2 Tblspns Mustard Seeds 1 tbsp Red chilli 2 tbsp Curry Powder (Masala) 1 cups Oil 1 cup white vinegar Cut the vegetables in juline style Cut veges into small pieces and blanche in boiling water for two minutes and pour into a colander to cool and completely drain off all the water. In a bowl add vegetables and spices and mix well Add oil and mix well Add in jar and store the atchar at room temperature overnight and refrigerate after the first day.
Read more

Roast Leg of Springbok #free #recipe #roast

-
Image
Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre manié, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina...
Read more

DECADENT PECAN NUT PIE

-
Image
PECAN PIE Ingredients Pre-made Short-crust pastry 4 Tbls butter 3 large Eggs, Slightly Beaten 1 Cup maple syrup 1/2 Cup granulated Sugar (dark brown for baking) 2 Tablespoons Flour 1/2 Teaspoon Salt 1 Teaspoon Vanilla 160g Broken pecans Preheat oven to 200 deg C Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C or if you're not experienced with pie shells don't bother with this step. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have). Fold in pecans and pour into shell. Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.
Read more