Smashed Chimichurri Potatoes with Hummus Dip
Appliance/Function:
• Combi Steam oven
Equipment
- 1 Universal pan
- Baking paper
- 1 Small bowl
- 1 Large perforated steam container
- Glass or Potato masher
- Food processor or blender
- 1 Large bowl
- 1 Serving platter
Ingredients
Chimichurri
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 bunch parsley
- 1-2 small red chillis
- ½ tsp oregano
- 1 tsp salt
- ½ tsp black pepper
Potatoes
- 750 g baby potatoes
- oil spray
- salt
- black pepper
Chickpea Dip
- 400 g chickpeas canned
- 3 tbsp kewpi mayo
- salt
- pepper
- 2 tbsp lemon juice
Instructions
Before you start
- Preheat the Combi Steam oven to 100 °C steam. Line a universal pan with baking paper.
Make Chimichurri
- Finely chop 1 bunch parsley. Finely slice and deseed 1-2 small red chillis In a small bowl, combine parsley, chilli, ½ cup olive oil, 2 tbsp red wine vinegar, ½ tsp oregano, 1 tsp salt and ½ tsp black pepper. Set aside.
Steam
Roast
- Transfer the potatoes to the prepared universal pan, gently press each one with the bottom of a glass or masher until it cracks and flattens. Season with salt and black pepper, then spray generously with oil spray. Place in the preheated Combi Steam oven on shelf level 1 in a compact model or shelf level 2 in a full-size oven. Roast 25–40 minutes, turning once, until edges are deep golden and crispy.
Chickpea Dip
- Blend 400 g chickpeas and 3 tbsp kewpi mayo until smooth. Add salt, pepper and lemon juice to taste.
To serve
- Place the hot smashed potatoes in a large bowl and add 3 Tbsp of the chimichurri. Gently toss so every potato is lightly coated. Spread the chickpea dip on a serving platter. Pile on the chimichurri-tossed potatoes and drizzle generously with the remaining chimichurri. Serve warm or at room temperature.
Nutrition
Calories: 498kcal | Carbohydrates: 49g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Sodium: 1184mg | Potassium: 1063mg | Fiber: 9g | Sugar: 2g | Calcium: 85mg | Iron: 4mg