Vegan miso mushroom & spinach pithiviers
Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day
Rosemary & thyme smashed potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg small potatoes(such as new potatoes)
- 3 rosemary sprigsleaves picked
- 3 thyme sprigsleaves picked
- 2 tsp garlic granules
- 4 tbsp vegetable oil
Nutrition: Per serving
- kcal179
- fat8g
- saturates1g
- carbs23g
- sugars2g
- fibre3g
- protein3g
- salt0.1g
Method
step 1
Put the potatoes into a pan of cold, salted water. Bring to the boil, then cook for 9-10 mins, or until a knife goes through the centre easily. Drain well and leave to steam-dry in a colander for a few minutes.
step 2
Finely chop the rosemary and thyme and mix with the garlic granules in a small bowl. Drizzle in the oil and plenty of salt and pepper.
step 3
Heat the air fryer to 200C. Transfer the potatoes to a tray and use the bottom of a glass or ramekin to press down. You want them flattened, but still holding together, so don’t press too firmly. Drizzle them with the herby oil and use a pastry brush to coat them well. Lift into the air fryer so they all fit in a single layer. You may need to do this in batches.
step 4
Cook for 15-20 mins, turning halfway, until crisp and golden. Remove from the tray and serve.
