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A plate of crispy smashed potatoes with mixed herbs, tomatoes, a sour cream sauce and smokey walnuts. Served on a blue ceramic plate against an olive green backdrop

Crispy smashed potatoes with zingy sour cream dressing, smokey maple walnuts and herbs

This dish serves 3-4 as a main and 5-6 as a side.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the potatoes:

  • 1 - 1.2kg all rounder potatoes see notes preferably small ones
  • Oil to roast (I used vegetable)

For the zingy maple dressing:

  • 1/2 cup sour cream can be lactose free or a vegan alternative, see notes
  • 2-3 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • Lemon juice to taste
  • Salt and pepper to taste

For the smokey maple walnuts:

  • 1 cup walnuts chopped into small pieces
  • 1 teaspoon oil I used olive
  • 1 tablespoon maple syrup
  • 1-2 teaspoons smoked paprika
  • Salt and pepper to finish

For the tomato salad:

  • Handful of dill chopped
  • Handful of flat leaf parsley chopped
  • 2 punnets of cherry tomatoes see notes for FODMAP
  • Olive oil to drizzle over
  • Lemon juice to taste
  • Salt and pepper to taste
  • Finely grated parmesan to taste, optional (I blend it in my Nutribullet to create a dust)

Instructions
 

To make the potatoes:

  • Add the potatoes to a large pot of well salted water and place over a medium high heat. Cook for 20-30 minutes until a knife slides easily through the biggest potato. Retrieve the potatoes with tongs and allow them to steam dry.
  • Preheat the oven to 200C or 400F. Once at temperature, pour oil into a large baking tray that is big enough for all your potatoes. Place it in the oven to heat for 3-5 minutes.
  • Use a large flat bottomed jug (or your hands, depending on how cool the potatoes are) to gently but firmly smash each potato, applying even pressure. Don’t worry if a few bits fall off.
  • Once the oil is preheated, remove the tray from the oven and work quickly to place all your potatoes in the oil in a single layer. Be careful – if they have any residual water on them the oil will spit. Use a pastry brush to baste the top of each potato with oil so it doesn’t become leathery, and place in the oven for 1 hour.
  • These potatoes can be cooked up to 1 hour 30 minutes or until the tops are as brown as you’d like them. Just be sure to keep basting them with oil to prevent them drying out. Use a glove or cover your hand with a tea towel as the oven will be hot.

To make the sour cream dressing:

  • While the potatoes are cooking, combine all ingredients for the dressing and stir to combine. Taste and adjust to your liking.

To make the smokey walnuts:

  • Chop the walnuts into small, pea sized pieces. Heat the oil over a low-medium flame and add the maple syrup, paprika, salt and pepper. Stir with a spatula combine. Add the walnuts and stir to coat, cooking until there is no residual liquid, about 1-2 minutes. Set aside.

To make the tomato salad:

  • Add the chopped herbs to a bowl and drizzle over enough olive oil to moisten them. Add the lemon juice and seasoning to your taste. Stir through the chopped tomatoes and the parmesan, if you’re using it. See notes for some suggested additions if you’d like to bulk out the salad.

To serve:

  • Once the potatoes are cooked to your liking, remove them from the oven and immediately sprinkle with some finishing salt. The salt will cling to the oil while it’s hot, perfectly seasoning your potatoes.
  • Dress the potatoes with the sour cream dressing and sprinkle over the smokey walnuts. Serve with the tomato salad. Best served warm.

Notes

UPDATE:
Monash have recently updated their guidelines for tomatoes, lowering a FODMAP friendly serve per person. 1/2 a common tomato or 3 cherry tomatoes are now considered low FODMAP.  Servings that contain more than this will have a high fructose content. If you have never had any issues with tomatoes, as you were! No need to change anything. If you have, consider using less tomatoes and bulking up the salad with greens or cucumbers instead.
Tried this recipe?Let us know how it was!