Darn these are good! Simple and rustic, with loads of flavour. Baby potatoes baked until golden and crispy on the edges, then drizzled with a mustard seed/balsamic vinaigrette while still hot. 
Sides & Sauces

Smashed Potatoes with Mustard Vinaigrette

September 4, 2018
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Darn these are good! Simple and rustic, with loads of flavour. Baby potatoes baked until golden and crispy on the edges, then drizzled with a mustard seed/balsamic vinaigrette while still hot. 

Darn these are good! Simple and rustic, with loads of flavour. Baby potatoes baked until golden and crispy on the edges, then drizzled with a mustard seed/balsamic vinaigrette while still hot. 

I have tried very hard not to use the word ‘rustic‘ when describing food, only because l think it has become slightly overused and hence cliched.

In fact, a friend of mine has been banned from using ‘rustic’ as a descriptive term by her family.

“Mum!”

“What?”

“Not rustic again”.

Defined by the Oxford  dictionary to mean ‘attractively simple, slightly rough looking‘ –  l think ‘rustic’  is spot on as a descriptive word for this dish.

So, at the risk of receiving similar recriminations from my family, l am going out on a limb by saying that this dish is very RUSTIC.

Darn these are good! Simple and rustic, with loads of flavour. Baby potatoes baked until golden and crispy on the edges, then drizzled with a mustard seed/balsamic vinaigrette while still hot.      Darn these are good! Simple and rustic, with loads of flavour. Baby potatoes baked until golden and crispy on the edges, then drizzled with a mustard seed/balsamic vinaigrette while still hot. 

There, l’ve said it!

I shall try to be more original in the future!!

Danielle

Preparation Time: 10 mins     Cooking Time: 1 hr     Servings: 4

Ingredients

  • 750 g / 1.5 lbs baby potatoes, washed (don’t peel)
  • 3 shallots/scallions, thinly sliced (note 1)
  • olive oil for drizzling

The Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tsp seeded mustard
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • big pinch of ground white or black pepper

Instructions

  1. Bring a pot of water to the boil. Add the potatoes. Cook until you can pass a toothpick through easily (about 30 mins). If you’re in a hurry, cook them in the microwave.
  2. Preheat over to 180 C / 350 F.
  3. Mix together the dressing ingredients and set aside.
  4.  Remove potatoes from the pot. Allow a couple of minutes for them to steam dry.
  5. Place them in a baking dish. Use the back of a fork to press down and smash. Keep them whole.
  6. Drizzle some olive oil over the potatoes, 3 tablespoons should do.
  7. Bake for 40 mins or until golden.
  8. Give the dressing a good stir, then pour it over the potatoes while they are still hot. Scatter shallots/spring onions on top.
  9. Serve immediately.

Notes

  1. In Australia, scallions/green onions are known as spring onions or shallots. Very confusing, l know!

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4 Comments

  • Reply
    Liz Hamilton
    September 4, 2018 at 8:35 am

    Haha! I like your intro. Very rustic I say!!!
    Will definitely give this recipe a try. ❤️

  • Danielle
    Reply
    Danielle
    September 4, 2018 at 12:44 pm

    Lovely. I think you’ll love it!

  • Reply
    G&T
    September 19, 2018 at 5:01 pm

    Smashed potatoes were sensational and so easy to prepare. Thanks Danielle!

    • Danielle
      Reply
      Danielle
      September 19, 2018 at 5:22 pm

      Great. Happy to be of service!

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