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Roasted Potatoes on Smooth Smoked Cream Bed

  • 1h 10m
    • Préparer 20 min
    • Préparer 50 min

Ingrédients

4 Personnes
  • For the Potatoes:
  • 12 Potatoes
  • 1 sticks Rosemary
  • 3 tbsp. Olive oil
  • 1.5 tsp. Black pepper
  • 1 tsp. Flaky salt
  • For the Sauce:
  • 1 Roasted garlic head
  • 5 Fresh oregano leaves
  • 0.5 tsp. Salt
  • 0.5 tsp. Smoked paprika
  • 200 g Silken tofu

Preparation

Étape 1
For the potatoes: Preheat your oven to 220°C. Peel and cut the potatoes into equal 1-inch size pieces. Then, place the potato pieces in a large pot of salted water and bring to a boil. Boil for 10 minutes to get rough edges on the potatoes. Once boiled, drain the potatoes and let them sit in the colander for a minute to dry out a bit. Transfer the potatoes to a large baking sheet and add olive oil, black pepper, and flaky salt. Finally, add the rosemary stick, broken into smaller pieces. Roast the potatoes in the preheated oven for 35-40 minutes, or until golden brown and crispy, turning them halfway through for even roasting.
Potatoes
sticks Rosemary
tbsp. Olive oil
tsp. Black pepper
tsp. Flaky salt
Étape 2
For the sauce: While the potatoes are roasting, prepare the sauce. Squeeze the roasted garlic cloves out of their skins and place them in a food processor. Add the fresh oregano leaves, salt, smoked paprika, and silken tofu. Blend until smooth and creamy, scraping down the sides as necessary to ensure an even texture.
Roasted garlic head
Fresh oregano leaves
tsp. Salt
tsp. Smoked paprika
g Silken tofu
Étape 3
For serving: Spread the smooth smoked cream on a serving platter or individual plates. Then, place the roasted potatoes on top of the cream. Garnish with a few extra oregano leaves or a sprinkle of smoked paprika if desired.

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