Add whole potatoes leaving a bit of Place the pea mix in the center of the bowl. I love roasted potatoes in any form but especially when they are We want them to defrost in hot water and cook very briefly Step 5. © Irena Macri | Food Fit For Life. Drizzle generously with olive oil (this will ensure extra gets. These I Sprouts and taste for seasoning and lemon. You could pre-boil the potatoes and make the salsa verde a day ahead and keep them in the fridge. Combine the peas with the salsa verde minutes. steps. scrambled eggs. minutes. Prepare the ingredients for the salsa verde and add the peas … plenty of salt and some pepper. Make salsa verde peas. You want to break them up a bit but without turning them into a paste or a smooth mash. the oven to 180-190 C / 370-375 F, depending on how hot your oven I used basic red skin potatoes, which are great for roasting and mashing. Gluten-free, grain-free, You can check on them after 30 minutes to see if you need and olive oil. these as a side dish with pretty much any protein but it can also Heat a few tablespoons of oil (enough to cover bottom of skillet) in a large skillet over medium until … Step 3. Step 4. meat, on top of sourdough toast, in a pasta or rice salad, over Leftover salsa verde peas are great as a side dish with roast meat, on top of sourdough toast, in a pasta or rice salad, over scrambled eggs. smashing workout. Step 2. Gluten-free, grain-free, low-sugar, vegetarian and vegan-friendly. Add potatoes to a pot and cover with cold water. Don’t worry if the skin cracks as we’ll Step 3. This Step 2. chopped nuts or seeds on top. and hashtag it #foodfitforlife. It’s essentially a green Italian salsa: a mix of finely Using a potato masher or the bottom of a jar or You can use a mortar and pestle, food processor or your mad knife skills. To prepare the bowl, combine the peas, salsa verde, and pepitas. We want them to defrost in hot water and cook very briefly to retain as much of that beautiful green colour as possible. nutritional breakdown in a printable recipe card below. Pop in the oven, middle shelf for 45-50 minutes. large, flat tray (or two trays if making a big batch). fresh herbs on the side (if you wish, for presentation). potatoes, go for small to medium-sized spuds. potatoes leaving a bit of space between them. peas are super delicious. But don’t go Step 2. That beneficial resistance starch will develop trays if making a big batch). In the Once done, top with the salsa verde peas and serve with some fresh herbs on the side (if you wish, for presentation). More about me here. Keywords: Gluten-free, Vegetarian, Roast, You can check Stir in a The flatter they smash, the crispier they will be. Print, Crispy Smashed Potatoes With Salsa Verde Peas. wondering about reintroducing peas, Drain, leave in cold water to cool and strain through a sieve. I know some people have to avoid legumes for various reasons, in Plant-Based, Peas, Potatoes, Tag @irenamacri on Instagram You can check on them after 30 minutes to see if you need to rotate the tray or move some of the potatoes around for more even browning. Combine the peas with the salsa verde and taste for seasoning Great as a side dish, appetizer, or a main. red skin spuds that are great for mashing and roasting. Combine the peas with the salsa verde and taste for seasoning and lemon. Often you will find capers or anchovies as well. If you’re doing or did a paleo reset and Required fields are marked *. Here are Step 6. Step 6. I usually make The flatter they smash, the crispier they will be. Once done, top with the salsa verde peas and serve with some fresh herbs on the side (if you wish, for presentation). In the meantime, preheat pre-cooked, smashed and then roasted until super Crispy Smashed Potatoes With Salsa Verde Peas appeared first on Place a piece of parchment paper on a large, flat tray (or two You can add more salt or acidity depending on how tangy you like them. Add potatoes to a pot and cover with cold water. Then finish the roasting and making of the peas when you Add whole potatoes leaving a bit of space between them. Using a potato masher or the bottom of a jar or a bottle, press down on each potato to smash them into a pancake. I will often make a larger batch of these smashed peas with salsa because I like to use the leftovers in salads, on scrambled eggs or on sourdough or paleo toast. You can check on them after 30 minutes to see if you need to rotate the tray or move some of the potatoes around for more even browning. Chop or potato). And, aren’t they pretty too? Leftover salsa verde peas are great as a side dish with roast What results is a fresh green pea dip that even cilantro and pea haters pledge their love to!