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    • All Breakfast Dinner Festive favs Guest Recipes Kitchen Essentials Lunch Sweet things Whole30
      Breakfast

      Mushroom & Egg Skillet

      February 5, 2022

      Festive favs

      Honey & Bacon Sprouts

      December 21, 2021

      Festive favs

      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Mushroom & Egg Skillet

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      Smashed Spuds with Truffle oil & Parmesan

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      Dinner

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      Eyeball Meatballs

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      Honey & Bacon Sprouts

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      Festive favs

      Pimped up Prawn Cocktail

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      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Festive favs

      Christmas Hasselback Potatoes

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      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

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      Nourishing Fir’s Raw Cookie Dough Cups

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

      October 27, 2021

      Kitchen Essentials

      Sesame Cauliflower

      October 21, 2021

      Kitchen Essentials

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      July 23, 2020

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Kitchen EssentialsWhole30

Smashed Spuds and Chimichurri Sauce

written by thewonkyspatula August 21, 2020
Smashed Spuds and Chimichurri Sauce

I love potatoes, literally love them, especially baby potatoes in the summer time.

I’ve said it before and I’ll say it again! This Chimichurri sauce is a total game-changer and goes with absolutely everything, it’s phenomenal with grill lamb chops or steak!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Smashed Spuds and Chimichurri Sauce

Print This
Serves: 3-4 Cooking Time: 45 Minutes

Ingredients

  • For the potatoes: 1kg of Baby Potatoes
  • 1-2 Tablespoons of Olive Oil
  • Sea Salt & cracked black pepper
  • Fresh parsley to garnish
  • 1-2 tbsp Ghee
  • For the sauce: 1 small onion
  • 1 clove of garlic, peeled and crushed
  • Large handful of flat-leaf parsley
  • 1 level tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp ground cumin
  • Large pinch of piri piri seasoning
  • 1 tsp grated lemon zest
  • 100ml olive oil
  • 3 tbsp sherry vinegar

Instructions

  1. Preheat your oven to 200°c/390°f.
  2. Grease a roasting tray with olive oil and set aside before steaming the baby potatoes for about 10-12 minutes, until they begin to soften.
  3. Place the potatoes onto the roasting tray and use a fork to smash them.
  4. Coat the potatoes with another drizzle of oil and the ghee before sprinkling generously with salt & pepper.
  5. Bake in the oven for about 15-20 minutes, until golden.
  6. To make the sauce, roughly chop the onion and add it to a large bowl with the garlic, herbs, spices, lemon zest, oil and vinegar.
  7. Blitz until you have a finely chopped sauce, seasoning with a pinch of salt & pepper.
  8. Once cooked to your liking, remove from the oven, and top with the delicious sauce, serve and enjoy!
Smashed Spuds and Chimichurri Sauce was last modified: September 16th, 2020 by thewonkyspatula

Smashed Spuds and Chimichurri Sauce was last modified: September 16th, 2020 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula

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