Crispy Smashed Potatoes & Salsa Verde Peas

These roasted crispy smashed potatoes with salsa verde peas are super delicious. And, aren’t they pretty too? You get that lovely creamy potato flesh with super crunchy, salty edges paired with lemony, herby and garlicky smashed peas. I love these as a side dish with pretty much any protein but it can also be served as a plant-based main dish with peas providing protein to make it more satiating.

These roasted potatoes and peas look great on a festive table too, so bookmark this recipe for Thanksgiving, Christmas, Easter or that special Sunday Roast.  Gluten-free, grain-free, low-sugar, vegetarian and vegan-friendly. 


Crispy Smashed Potatoes With Salsa Verde Peas

I love roasted potatoes in any form but especially when they are pre-cooked, smashed and then roasted until super crispy around the edges. Sprinkled generously with salt and a little pepper, they are seriously the best thing ever! I often make them just with olive oil and some seasoning but I wanted to add a little burst of flavour by topping them with salsa verde peas.

What is salsa verde? 

It’s essentially a green Italian salsa: a mix of finely chopped or minced herbs (basil, mint, parsley), garlic, lemon juice and olive oil. Often you will find capers or anchovies as well. It’s terrific as a condiment with grilled meat or fish but I discovered that it also works well on roasted veggies. I decided to add peas for extra protein and fibre, plus they have a little sweetness to them. 

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.  

What if I don’t eat peas? 

I know some people have to avoid legumes for various reasons, in which case you can make these crispy smashed potatoes just with salsa verde drizzle on top. You can also sprinkle some finely chopped nuts or seeds on top. If you’re doing or did a paleo reset and wondering about reintroducing peas, here is my post on all things peas.

In this recipe, I will show you how to make both the roasted smashed potatoes and the salsa verde peas. 

Roasted Crispy Potatoes With Smashed Salsa Verde Peas

HOW TO MAKE CRISPY SMASHED POTATOES

You will find the full list of ingredients, instructions, nutritional breakdown in a printable recipe card below. Here are the steps to guide you along. 

How to boil whole potatoes for roasting crispy

Step 1. I usually peel potatoes before cooking but for this particular recipe, leaving the skin on will result in extra crispy result. Cut off any discolouration and the eyes of the potatoes and give them a good scrub. You can use any type of potatoes, go for small to medium-sized spuds. I used basic red skin potatoes, which are great for roasting and mashing. 

Step 2. Add potatoes to a pot and cover with cold water. Stir in a teaspoon of salt and bring to a boil, then lower the heat to a gentle bubble and cook for about 20-30 minutes (depending on the size of the potatoes). Don’t worry if the skin cracks as we’ll be destroying them anyway. 

Step 3. Strain the potatoes and let them cool for 10-15 minutes. This is important! That beneficial resistance starch will develop further while potatoes are cooling down. In the meantime, preheat the oven to 180-190 C / 370-375 F (depending on how hot your oven gets).

How to roast super crispy smashed potatoes

Step 4. Place a piece of parchment paper on a large, flat tray (or two trays if making a big batch). 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. The flatter they smash, the crispier they will be. But don’t go crazy as you want to keep them in a round shape, more or less. 

Step 5. Drizzle generously with olive oil (this will ensure extra crispiness and keep them moist) and sprinkle with plenty of salt and some pepper. 

Step 6. Pop in the oven, middle shelf for 45-50 minutes. 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.  

Once done, top with the salsa verde peas and serve with some fresh herbs on the side (if you wish, for presentation). 

HOW TO MAKE SALSA VERDE PEAS

Again, I’ve left all ingredients below but these are the basic steps. I am using frozen baby peas for this dish. I usually make this part of the dish while potatoes are roasting but you could also do it ahead of time. 

How to make salsa verde peas

Step 1. Prepare the ingredients for the salsa verde and add the peas to a pot of boiling hot water for 2-3 minutes. We want them to defrost in hot water and cook very briefly to retain as much of that beautiful green colour as possible. Drain, leave in cold water to cool and strain through a sieve.

Step 2. Make the salsa verde. You can use a mortar and pestle, food processor or your mad knife skills. Chop or mince garlic, herbs and capers into a pesto/salsa consistency and combine with lemon juice, olive oil and a touch of salt. 

Step 3. Using a masher, give those peas a smashing workout. You want to break them up a bit but without turning them into a paste or a smooth mash. 

Step 4. Combine the peas with the salsa verde and taste for seasoning and lemon. You can add more salt or acidity depending on how tangy you like them.

Make-ahead tip: You could pre-boil the potatoes and make the salsa verde a day ahead and keep them in the fridge. Then finish the roasting and making of the peas when you want to serve these. 


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Crispy smashed potatoes with salsa verde peas

Crispy Smashed Potatoes With Salsa Verde Peas

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 80 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: British Italian
  • Diet: Vegan

Description

Learn how to make delicious roasted crispy smashed potatoes with salsa verde peas. Great as a side dish, appetizer, or a main. These roasted potatoes and peas look great on a festive table too, so bookmark this recipe for Thanksgiving, Christmas, Easter or that special Sunday Roast. Vegetarian and vegan-friendly, gluten-free, grain-free, and low-sugar. Peas provide extra protein and powder, making this dish satiating.


Scale

Ingredients

1 kg / 2 lb small to medium potatoes (100 g/3 oz each potato)

1 teaspoon salt

23 tablespoons olive oil

Extra salt and pepper for seasoning 

For the peas

450500 g / 1 lb frozen baby peas

1/2 teaspoon salt

For Salsa Verde

1 tablespoon chopped basil (6-7 leaves)

2 tablespoons chopped parsley

2 tablespoons chopped mint

2 cloves of garlic, roughly diced

1 tablespoons baby capers 

3 tablespoons olive oil

3 tablespoons lemon juice

A pinch of salt and pepper


Instructions

  • Cut off any discolouration or the eyes of the potatoes and give them a good scrub. Leave the rest of the skin on.
  • Add potatoes to a pot and cover with cold water. Stir in a teaspoon of salt and bring to a boil, then lower the heat to a gentle bubble and cook for about 20-30 minutes (depending on the size of the potatoes). Don’t worry if the skin cracks as we’ll be destroying them anyway.
  • Strain the potatoes and let them cool for 10-15 minutes. This is important! That beneficial resistance starch will develop further while potatoes are cooling down. In the meantime, preheat the oven to 180-190 C / 370-375 F, depending on how hot your oven gets.
  • Place a piece of parchment paper on a large, flat tray (or two trays if making a big batch). 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. The flatter they smash, the crispier they will be. But don’t go crazy as you want to keep them in a round shape, more or less.
  • Drizzle generously with olive oil (this will ensure extra crispiness and keep them moist) and sprinkle with plenty of salt and some pepper.
  • Pop in the oven, middle shelf for 45-50 minutes. 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.
  • Once done, top with the salsa verde peas and serve with some fresh herbs on the side (if you wish, for presentation).
  • Make salsa verde peas. Prepare the ingredients for the salsa verde and add the peas to a pot of boiling hot water for 2-3 minutes. We want them to defrost in hot water and cook very briefly to retain as much of that beautiful green colour as possible. Drain, leave in cold water to cool and strain through a sieve.
  • Using a mortar and pestle, food processor or your mad knife skills, chop and mince garlic, herbs and capers into a pesto/salsa consistency and combine with lemon juice, olive oil and a touch of salt.
  • Using a masher, give those peas a smashing workout. You want to break them up a bit but without turning them into a paste or a smooth mash.
  • Combine the peas with the salsa verde and taste for seasoning and lemon. You can add more salt or acidity depending on how tangy you like them.

Notes

  • You can use any type of whole white potatoes, I used regular red skin spuds that are great for mashing and roasting. Small to medium size potatoes work best for this dish.
  • 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.
  • Make-ahead tip: You could pre-boil the potatoes and make the salsa verde a day ahead and keep them in the fridge. Then finish the roasting and making of the peas when you want to serve these. 

Keywords: Gluten-free, Vegetarian, Roast, Plant-Based, Peas, Potatoes

Crispy Roasted Smashed Potatoes With Salsa Verde Peas
BY IRENA MACRI

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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