LOADED SMASHED POTATOES
Smashed potatoes… YUM! While these are delicious enough eaten alone, load them up with all the toppings for a truly epic meal.
If you haven’t made smashed potatoes before, the process is pretty straightforward. Scrub them clean, boil them whole, then pop them onto a roasting tray and have fun smashing them! Drizzle with olive oil and butter before roasting until golden and crisp.
While the potatoes cook, whip up some quick pickled red onions, stir together an easy yoghurt sauce and chop your salad ingredients.
Pan fry some steak, leave it to rest and then cut into juicy, tender strips.
Load all these toppings onto the roast potatoes and tuck in to a hearty meal!
LOADED SMASHED POTATOES
Smashed potatoes… YUM! While these are delicious enough eaten alone, for a truly epic meal, load them up with juicy steak, quick pickled onions, feta, salad and a garlicky yoghurt sauce.
Ingredients
SMASHED POTATOES
- 800 g small roasting potatoes, i.e. Agria (1lb 12oz)
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
ONIONS
- 1 red onion
- 1/3 cup water (80ml)
- 1/3 cup white vinegar (80ml)
- 1 Tbsp caster sugar
- 1/4 tsp salt
YOGHURT SAUCE
- 1/2 cup plain, unsweetened yoghurt (125ml)
- 2 Tbsp aioli
- 2 Tbsp water
STEAK
- 500 g beef rump or sirloin steak (1lb 2oz)
- 2 tsp olive oil
TO SERVE
- 2 small-medium tomatoes or 200g cherry tomatoes (7oz)
- 100 g feta cheese (3.5oz)
- 60 g baby or Mediterranean rocket (2.1oz)
Instructions
PREPARE POTATOES AND ONIONS
Scrub potatoes clean. Place in a large saucepan, fill with water to cover and bring to a boil. Boil for 17 minutes. Meanwhile, preheat oven to 180ºC (360ºC) fan bake and line a large oven tray with baking paper.
Thinly slice onion into half rings. In a small-medium bowl, whisk together water, vinegar sugar and salt. Add onions and stir. Set aside.
Drain potatoes well. Place whole potatoes on prepared tray and use a potato masher or the base of a large solid mug or glass to press down on the potatoes and smash them. Drizzle with melted butter and oil and season well with salt and pepper. Roast for 35-40 minutes, until golden and crisp.
MAKE YOGHURT SAUCE
Place yoghurt, aioli and water in a small bowl and whisk together until combined. Season to taste with salt and pepper.
COOK STEAK
Rub steak all over with oil and season with salt and pepper. Heat a large frying pan on medium-high. Cook steak for 3-4 minutes each side (for medium-rare). Transfer to a board and cover with foil. Leave to rest for 5-10 minutes.
SERVE
Cut tomatoes into wedges and dice feta. Drain pickled onions. Thinly slice steak. Divide smashed potatoes between serving plates and top with rocket, onions, steak, tomatoes and feta. Drizzle with yoghurt sauce and serve.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Make sure aioli is gluten-free, otherwise this meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: You could swap the steak for crispy chicken schnitzel. Pan fry or oven bake until cooked through.
STORING AND REHEATING: Potatoes and steak can be refrigerated together. Store onions, yoghurt sauce and salad separately. Potatoes are best reheated in a frying pan or oven, and steak can be pan-fried or microwaved to reheat. Assemble loaded smashed potatoes just before serving.
