If you’re looking for a fun and comforting side dish look no further than smashed potatoes paired with Muhammara dip! It is a perfect side dish, or even be served as a party appetiser. If you have ever tried middle-eastern food you will know that Muhammara is a popular side dish in Lebanese and Syrian cusine which just happens to be completely plant-based and absolutely delicious!
Why you’ll love this dish Smashed Potatoes and Muhammara Dip
There’s something so comforting about smashed potatoes—golden, crispy on the outside, and fluffy on the inside. They can also be paired with a variety of dips, but I feel they go really well with the flavours and texture of Muhammara.
Muhammara is made from roasted red peppers, walnuts, garlic, pomegranate molasses, and spices. The result is a creamy, slightly smoky, and nutty dip packed with all those healthy fats from walnuts.
Smashed potatoes with Muhammara dip are also sure to be a hit if you are having guests over for a dinner party! These two dishes are not only a delicious pairing, but they’re also visually stunning. Muhammarra also stores well in the fridge for a few days, so you can make it ahead of time!
Ingredients
- For Smashed Potatoes:
- Around 10-12 baby potatoes
- 2-3 tablespoons olive oil
- 2 Teaspoons Salt
- Large sprinkle of Za’atar
- For Muhammara:
- 2 large (or 3 small) red peppers
- 2 tablespoons olive oil
- ½ cup walnuts
- 1 teaspoon Sumac
- 2-3 garlic cloves
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- Optional toppings: Chopped red chillis, fresh coriander leaves, chilli oil, Chopped spring onions
Instructions
- Pre-heat oven to 200°C. Slice red peppers in half and place on a baking tray. Sprinkle with olive oil, cover with silver foil and and bake in oven for around 30mins. Turn peppers over after around 15mins. Remove from oven when peppers are soft and slightly charred on outside.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook the potatoes for about 15-20 minutes, until they are fork-tender but not falling apart.
- Once the potatoes are cooked, drain them and let them cool slightly. Place each potato on the baking sheet, mash using a potato masher or fork- gently smash each potato until it flattens but still holds together.
- Drizzle the smashed potatoes with olive oil and season with salt, and Za’atar.
- Bake in oven for about 20 minutes- until the potatoes are golden and crispy on the edges.
- Once pepper are roasted, let them cool and peel off the skin gently. Remove the seeds and stems.
- In a food processor or blender, combine the roasted red peppers, walnuts, sumac, garlic, salt, pomegranate molasses and lemon juice. Blend until smooth.
- Transfer the Muhammara to a plate. Top with smashed potatoes.
- Garnish with optional toppings: Chopped red chillis (hot!), fresh coriander leaves, chilli oil, chopped spring onions. Enjoy!
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