Quick, easy and incredibly delicious. Food blogger Lena Fuchs (@mein_leckeres_leben) has created this quick smashed potatoes recipe on her Elise. the dish is finished off with creamy burrata, fresh tomatoes, aromatic pesto and crunchy pine nuts. Try it!
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Ingredients (for 4)
- 1.5 kg potatoes
- 4-5 tbsp olive oil
- 1 tsp paprika powder
- 1 sprig of fresh rosemary
- Salt, freshly ground pepper
To serve
• 2 balls of burrata
• 200-250 g cherry tomatoes
• 50 g pine nuts
• 1 bunch of fresh basil
• ½ bunch of fresh parsley
• 40 g Parmesan cheese
• 50-80 ml olive oil
• Juice of 1 lemonJuice of 1 lemon
• Salt, freshly ground pepper
• Some spinach leaves (optional)
Zubereitung:
- Wash the potatoes thoroughly and scrub if necessary. Put the potatoes in a saucepan, cover with water, salt the water, place on the hob and bring to the boil with the lid on. Simmer over a medium heat with the lid on for 20-25 minutes, depending on the size of the potatoes, until they are cooked.
- Line a baking tray with baking paper. Mix the olive oil, salt, pepper, paprika powder and chopped rosemary to make a marinade.
- Preheat oven to 180 °C (fan setting).
- Drain the cooked potatoes and briefly steam them dry on a low heat (do not cover). Place the potatoes one by one on the baking tray and flatten each one with a glass or potato masher so that the skin bursts open evenly. The smashed potatoes should be 1 to 1.5 cm high. (max.).
- Brush the smashed potatoes with the prepared olive oil mix and bake in the pre-heated oven for 25 minutes until golden brown. Add the pine nuts to the tray for the last 10 minutes.
- For the pesto, mix the basil, parsley, parmesan, olive oil, lemon juice, salt and pepper together.
- Cut the cherry tomatoes in half and tear the burrata into large pieces. Top the potatoes with the tomatoes and burrata. Drizzle with the pesto and sprinkle with fresh spinach leaves (if using).