Michael Weldon's Smashed Carisma Potatoes, Roasted Red Capsicum Sauce, Garlic Yoghurt
-
90 -
6 -
Easy
Recipe by Michael Weldon
Ingredients
Method
STEP 1
In a large pot add the potatoes and a big pinch of salt. Cover with cold water and place over a medium high heat. Boil until the potatoes are tender. Drain and leave to cool before placing in the fridge for a couple of hours or even overnight.
Heat an oven to 200°C
STEP 2
On a baking paper lined oven tray smash the potatoes so they are flat. Dress with olive oil and season with salt. Place in the oven and cook for 30m minutes, after 30 minutes then give the potatoes a turn and cook for another 30 minutes until golden all over.
STEP 3
In a saucepan fry off the onion with a drizzle of oil. When soft add in the garlic and tomato paste, fry off the paste. Add in the paprika, cumin and a pinch of salt, cook out for another minute or so. Add in 2tbs of olive oil and blend until smooth.
STEP 4
In a bowl mix together the garlic yoghurt ingredients.
STEP 5
Serve with half the red capsicum sauce spread in the base of the of a platter. Add the smashed potatoes. Then drizzle over extra red capsicum sauce, drizzle over the garlic yoghurt. Garnish with the dill, parsley and spring onions.
Enjoy!
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60 
6 
Easy