Tuesday 16 July 2019

Indy Power: Simply smashing spuds

Smashed potatoes with cashew coriander
Smashed potatoes with cashew coriander
Indy Power

Indy Power

Topped with a dollop of green pesto, these potatoes are so perfect, you won’t want any other kind.

Smashed Potatoes with Coriander Pesto

Green and potatoes — I’ve gone very clichéd for my Paddy’s Day recipe, but I’m not sorry. After you’ve tried these, it’s pretty hard to justify making potatoes any other way.

Serves 4. Gluten-free, dairy-free & vegan


For the potatoes

800g new potatoes

6 cloves of garlic

1–2 tbsp olive oil

Sea salt & pepper

For the pesto:

50g cashews

15g fresh basil

15g fresh coriander

1 clove of garlic, peeled and roughly chopped

Juice of ½ lemon

60ml olive oil

Sea salt & pepper


1. Preheat oven to 200˚C/Gas Mark 6. Get a large pot of water boiling. Grease a roasting tray with olive oil and set it aside.

2. When the water is boiled, add the potatoes and cook them until tender, about 15–20 minutes, then drain them.

3. Place the potatoes onto the roasting tray. Use a potato masher or fork to carefully smash the potatoes until they’re flattened but still in one piece. Mash the garlic cloves, still in their skin, and add them to the tray. Drizzle over the olive oil and a good pinch of salt and pepper.

4. Pop the tray in the oven and roast for about 20 minutes, or until the potatoes are golden and crisp.

5. While the potatoes are in the oven, make the pesto. Add the cashews to the oven and roast for about 4 minutes until lightly golden. Add all of the other pesto ingredients to your food processor with the roasted cashews and blend on high until thick and smooth.

6. Serve the crispy potatoes hot with the pesto dolloped over them.


KeepCups! This has nothing to do with this recipe but it does have to do with the green theme of Paddy’s Day, in the eco-sense of the word. I was horrified to read a few months ago that 2 million disposable coffee cups are sent to landfill sites every day in this country. Two million. Every day. Since I heard this I’ve carried a KeepCup with me everywhere: I won’t get a takeaway drink without it. I’ve actually decided not to get one on occasions where I’ve forgotten mine and, while this might seem extreme to some, I think every little helps. They sell them in all coffee shops and you’ll get a discounted coffee when you purchase one :)


This pesto is amazing on pretty much anything. Double the recipe and keep a jar in the fridge to use on pasta, in sandwiches, as a dip or a dressing. It’s also really yum on roast vegetables — just add the raw veg to a large bowl with a tablespoon or two of the pesto, and use your hands to mix it all around, then roast as normal.


Weekend Magazine

Editors Choice

Also in Life