Chimichurri and Romesco Smashed Potato Salad

This truly is the ultimate BBQ side or dish to add to a summer spread - it's absolutely packed with flavour but is light, fresh and mayo free!

Done in 1 hour

Serves 4

Dish by Mia Jacobs

Ingredients

The potatoes

750gbaby potatoes

1/2 tspsalt

2 tbspolive oil

The Romesco

155gjarred roasted red peppers

70gflaked almonds, toasted

50gsun-dried tomatoes

1-2garlic cloves

2 tbspred wine or sherry vinegar

1 tspsmoked paprika

1 tspsweet paprika

115mlextra virgin olive oil

to tastesalt and freshly cracked black pepper

The Chimichurri

1-2medium red chilli, very finely chopped

1 shallot, very finely chopped

2-3garlic cloves, grated

15gfresh parsley, very finely chopped

25gfresh coriander, very finely chopped

55mlred wine vinegar

120mlextra virgin olive oil

to tastesalt

To serve

to garnishred chilli, thinly sliced

Nothing beats a flavour packed, slightly sweet, smoky Romesco paired with crispy roasted potatoes tossed in a herby, zingy chimichurri. Don't believe us? You might have to try it yourself and see...

Method

Preheat the oven to 200 degrees or 180 fan. Fill a large saucepan with cold water and a big pinch of salt. Add the potatoes and bring to the boil. Boil for around 25-30 minutes until completely fork tender.

While the potatoes boil, blend together all the ingredients for the Romesco until completely smooth.

Mix together all the chopped ingredients for the Chimichurri in bowl and season to taste.

Once the potatoes are cooked, drain and allow to steam dry completely.

Add to two baking trays lined with parchment paper. Flatten each potato with the bottom of a glass and drizzle with plenty of olive oil and salt. Roast for around 30 minutes, or until crispy and deeply golden brown (adding extra drizzles of olive oil as needed).

Once the crispy potatoes have cooled slightly, toss with a few spoonfuls of Chimichurri. Spoon the Romesco onto a large plate and spread around to cover the bottom of the plate. Load on the potatoes then top with more Chimichurri and a few slices of chilli. Serve and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.