Smashed potatoes with watercress pesto

This is a quick and easy side set to complement any robust main dish with its zesty flavours.

Credit: Danielle Abou Karam

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 700 g baby red potatoes
• 100 ml extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 cup firmly packed watercress leaves
• 40 g (¼ cup) natural almonds
• 2 tbsp baby capers in brine
• zest and juice of 1 lemon

Instructions

1. Preheat the oven to 200 ˚C.
   
   
2. Bring a saucepan of salted water to the boil. Add the whole, unpeeled potatoes and cook for 10 minutes or until tender but not falling apart. Drain well. Place in a bowl, drizzle with 50 ml olive oil, season to taste and toss to combine. Spread in a single layer over a baking tray lined with baking paper and use a potato masher to lightly smash the potatoes. Roast for 30-35 minutes or until golden and crunchy.
    
3. Meanwhile, place the watercress, almonds, capers and remaining oil in a small food processor bowl or blender and blitz until just combined. A rough texture is welcome here. Season with lemon juice, salt and pepper. Serve the smashed potatoes, topped with the watercress pesto and a little grated lemon zest.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.