06/09/2026
Smashed Mediterranean Potatoes 🥔🌿
One of my last fresh, summery recipes before we officially move into September cooking 💙
Potatoes are probably one of the most loved foods in our house, and this time I wanted to make the humble potato the main event rather than just another side dish.
Simple, nourishing, full of flavour and substantial enough to feed a hungry family — exactly my kind of meal.
Summer recipes are nearly over… who’s ready for September cooking with me? 🍂💙
INGREDIENTS
🥔 Smashed potatoes
• 750g baby potatoes
• 1 tbsp olive oil
• 1 garlic clove, crushed
• Salt & pepper
🌿 Creamy tofu dressing
• 300g silken tofu
• 1 garlic clove
• Juice of ½ lemon
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• ½ tsp dried oregano
• 1 tsp salt
• Handful of fresh basil
• Black pepper
• 2–3 sun-dried tomatoes
• 1 tbsp oil from the sun-dried tomato jar
Smoky tempeh
• 220 gr Tempeh (I used )
• 1–2 tbsp olive oil
• 1 tsp maple syrup
• 1 tbsp soy sauce
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Black pepper
To finish
• Pickled red onions
• Fresh basil
METHOD
Boil the potatoes until fork tender, drain and transfer to a baking tray. Smash each one with the bottom of a glass. Mix the olive oil with the crushed garlic, brush over the potatoes and season. Bake at 200°C fan until beautifully golden and crispy.
Blend all the tofu dressing ingredients until smooth and creamy.
Mix the tempeh with the marinade, then sauté until golden with slightly crispy edges.
Spread the tofu dressing over the bottom of a plate, pile on those crispy potatoes and finish with the smoky tempeh, pickled red onions and plenty of fresh basil.
