Serves 2-4
Preparation and cooking time: 1.5hrs
For the potatoes:
1kg washed baby potatoes
3-4 tbsp of ghee / olive or coconut oil
2 tbsp Lemon, herb and garlic seasoning mix (if you don’t have this, that is ok, you can use dried herbs such as thyme/oregano, salt and lemon zest).
Method:
Boil the potatoes until tender (suaulyl around 15 minutes but keep an eye on them). You want to be able to squash them a little, however don’t make them too soft.
Strain the water off and let the potatoes air dry for about 15 minutes. During this time, preheat your oven to 200 C fan-forced, depending on how your oven works you may need to adjust the cooking time.
Line a tray with oven proof paper and place the potatoes on there. Gently squash with a fork or potato masher, they may break a little but try to keep them as whole as possible. Drizzle your oil of choice and season very well with your herb and lemon mix.
You want to bake the potatoes until they are quite crispy, mine took 1 hour. I suggest setting the timer for 30 minutes, then checking every 10 minutes thereafter.
To top:
1 x fresh tomato, diced
¼ red onion, finely diced (you can substitute with spring onion if you prefer or leave it out)
50 grams Fetta cheese, crumbled
Italian parsley, washed and picked or chopped
Lemon Aioil:
In a high speed blender, add:
½ cup soy milk – use one made from whole soybeans, not soy protein, the coles organic brand is fine, otherwise bonsoy
1 tsp dijon mustard
1 cup light olive oil
1 tsp salt
½ cup lemon juice
You can all of the above in together and blend on high, it should emulsify quite quickly.
By Louise
@prasadam_eats on Instagram