Festive Smashed Potatoes
with Sage, Onion & Cranberry Gravy | Perfect for sharing
Get in the festive spirit with these decadent Festive Smashed Potatoes. Roasted to crispy perfection, with crispy onions and sage, onion and cranberry gravy, this makes for an ideal side to share over the festive period.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
500 grams
Salad Potatoes
1 unit(s)
Onion
1 bunch(es)
Sage
30 grams
Dried Cranberries
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
225 milliliter(s)
Boiled Water for Gravy
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
b) When the oven is hot, roast on the top shelf, 20 mins.
c) When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
a) While the potatoes roast, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
b) Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks). Roughly chop the cranberries.
c) Once golden, pour the water for the gravy (see pantry for amount) in with the onions, then add the sage and cranberries. Bring to a boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.
a) Once crispy and golden, pop the smashed potatoes onto your serving plate and top with the onion gravy.
b) Finish with a sprinkle of crispy onions.
Enjoy!
