Harlam Family Recipes

Crispy Smashed Chimichurri Potatoes with Creamy Chickpea Dip

Name: Crispy Smashed Chimichurri Potatoes with Creamy Chickpea Dip
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 750 g small/baby potatoes; Avocado-oil spray (or about 2 Tbsp if pouring); Coarse salt & freshly ground black pepper; 400 g chickpeas (drained and rinsed (≈ 240 g cooked); 3 tbsp vegan avocado-oil mayo (or regular); Juice of ½–1 lemon (to taste); Salt & pepper, to taste; 1/2 cup avocado oil; 2 tbsp red-wine vinegar; 1/2 cup parsley (finely chopped); 3-4 garlic cloves (minced); 1-2 small red chilies (or 1 large), deseeded & finely chopped — ≈ 1 Tbsp); 3/4 tsp dried oregano; 1 tsp salt; 1/2 tsp freshly ground black pepper

4 servings

porties

20 minutes

actieve tijd

55 minutes

totale tijd

Begin met koken

Ingrediënten

750 g small/baby potatoes

Avocado-oil spray (or about 2 Tbsp if pouring)

Coarse salt & freshly ground black pepper

400 g chickpeas (drained and rinsed (≈ 240 g cooked)

3 tbsp vegan avocado-oil mayo (or regular)

Juice of ½–1 lemon (to taste)

Salt & pepper, to taste

1/2 cup avocado oil

2 tbsp red-wine vinegar

1/2 cup parsley (finely chopped)

3-4 garlic cloves (minced)

1-2 small red chilies (or 1 large), deseeded & finely chopped — ≈ 1 Tbsp)

3/4 tsp dried oregano

1 tsp salt

1/2 tsp freshly ground black pepper

Instructies

Par-boil the potatoes- Bring a saucepan of well-salted water to the boil. Add potatoes; cook 12–15 minutes until just tender. Drain and let them steam-dry briefly.

Chimichurri- Stir together the avocado oil, vinegar, parsley, garlic, chili, oregano, salt and pepper. Let stand 5–10 minutes (or up to 2 hours) so the flavours infuse.

Smash & roast- Heat oven to 220 °C / 425 °F.- Transfer potatoes to a baking sheet; gently press each one with the bottom of a glass or masher until it cracks and flattens.- Season with salt and pepper, then mist (or drizzle) generously with avocado oil.- Roast 25–40 minutes, turning once, until edges are deep golden and crispy.

Chickpea dip- Blitz chickpeas, avocado mayo, lemon juice, salt and pepper in a food processor until smooth and creamy. Adjust seasoning or lemon to taste.

Toss with chimichurri- Place the hot smashed potatoes in a large bowl and pour over 3 Tbsp of the chimichurri. Gently toss so every potato is lightly coated.

Serve- Spread the chickpea dip on a serving platter. Pile on the chimichurri-tossed potatoes and drizzle generously with the remaining chimichurri. Serve warm or at room temperature.

Voedingswaarde

Portiegrootte

Calorieën

566 kcal

Totale vet

30 g

Verzadigd vet

3 g

Onverzadigd vet

25 g

Transvet

Cholesterol

2 mg

Natrium

111 mg

Totale koolhydraten

63 g

Voedingsvezels

12 g

Totale suikers

7 g

Eiwit

14 g