What a mouthful! Boiled baby potatoes, smashed, lathered in Lifeforce coconut oil and roast in the oven until all those gnarly edges become beautifully crisp and golden.
A speedy peanut butter coconut milk satay sauce is drizzled generously over the top along with some sweet caramalised onions.
2020 has been the year of me falling in and out of love with potatoes multiple times over. Roast potatoes will always be my go to, though I have found a special place in my heart for mashed potatoes with baked beans once again. I’m instantly transported to my childhood.
I’ve also found myself in a love affair with onions, especially those of the caramelised variety. If you have any leftover I highly recommend a sandwich or bagel loaded with cream cheese and all the caramelised onions.
Recipe created for Lifeforce, this is not a sponsored post.
Coconut Oil Crispy Smashed Potatoes with Satay SaucePrint Recipe
- *For the Potatoes*
- 750g bag of baby potatoes
- 3 tbsp Lifeforce coconut oil
- Fresh Dill
- Salt and Pepper
- *For the Onions*
- 1 tbsp Lifeforce coconut oil
- 4 white onions, finely sliced
- Salt and Pepper to taste
- *For the Sauce*
- 100ml full fat coconut milk
- 2 tbsp Lifeforce smooth peanut butter
- 2 tbsp soy sauce or tamari for gluten free
- 1 tbsp Lifeforce apple cider vinegar
- 2 tsp maple syrup
- 2 tsp curry powder
Place potatoes in a large pot. Cover with cold water and place over a medium to high heat. Bring to the boil and cook for 15 - 20 minutes; until fork tender.
Meanwhile add onions and coconut oil to a large flat bottomed pan. Fry onions until they begin to stick to the pan and brown; about 5 -7 minutes without moving them.
Stir, scrape down the sides, adding 1 -2 tbsp of water if necessary to scrape up the charred bits. Repeat 3 -4 times until onions are tender, brown, reduced down and jammy!
When the potatoes are cooked preheat your oven to 200C (400F).
Place potatoes in a single layer onto a baking tray.
Gently smash down with a fork one at a time.
Melt coconut oil in the microwave and drizzle over the potatoes.
Roast for 20 minutes. Remove and carefully flip the potatoes over. Roast for 15 - 20 minutes more; until golden and crisp.
Blend together sauce ingredients in a blender or in a jug using a hand blender. Transfer to a pot, bring to the boil and simmer for 5 minutes; until thickened.
Season roast potatoes generously with coarse sea salt and black pepper if desired. Serve up with caramalised onions over the top and a generous drizzle of the satay sauce.
Garnish with dill or coriander or both.
*Delicious served with some crispy bottomed coconut oil fried eggs as a breakfast/brunch/brinner option!