You can get the perfect smashed potatoes with this recipe from the oven. Because they come with a delicious hemp chimichurri on your plate!
Person: 4
Preparation time: 1 hr.
INGREDIENTS:
For the potatoes:
1 kg small potatoes (firm boiling)
olive oil
coarse sea salt
For the hemp chimichurri:
- 1 bunch of parsley (25g without stems)
- 2-3 sprigs oregano (leaves plucked off)
- 1 clove of garlic
- 1 red chili
- ¼ tsp sea salt
- 3 tbsp olive oil
- 1 tablespoon MEDIHEMP organic hemp oil
- 1 ½ tsp red wine vinegar
PREPARATION
Preheat the oven to 200°C.
Wash potatoes, place in a large pot of salted water and bring to a boil. Reduce heat and simmer, half covered, for about 20 minutes, until you can pierce them with a fork.
Drain the potatoes and place them side by side on a baking sheet lined with parchment paper. Let them steam out for a few minutes. Then lightly mash with a plate or cup. Drizzle with olive oil, season with sea salt and bake in the oven for about 35-40 minutes until the potatoes are crispy.
In the meantime, prepare the hemp chimichurri.
To do this, pluck the parsley and oregano leaves from the stems. Peel the garlic and separate the chili from the stem and seeds. Puree together with olive oil, MEDIHEMP organic hemp oil, red wine vinegar and salt. Alternatively, finely chop the ingredients and blend.
Remove the potatoes from the oven and serve with the hemp chimichurri.
We wish you bon appétit!
