Roasted Potatoes on Smooth Smoked Cream Bed

1h 10m
- Preparation 20 min
- Cooking 50 min

Ingredients

4 People

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

Step 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

Step 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

Step 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.