If you’ve never tasted smashed potatoes, Chef, prepare your palate for the onslaught of extreme yumminess it will soon experience. By roasting it until golden with a rosemary-infused garlic oil, these sensational smashed spuds almost outshine the seared ostrich. Sided with a zesty pea & toasted sunflower seed salad for freshness.
Garlic-rosemary Potatoes & Ostrich
Garlic-rosemary Potatoes & Ostrich
with a pea salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Ostrich
- Ostrich Steak
- Peas
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the grated garlic, the chopped rosemary, and 2 tbsp of oil. Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SIZZLIN’ STEAKS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the peas, the shredded leaves, and the toasted sunflower seeds. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes alongside the steak slices and the fresh salad. Well done, Chef!
Baby Potatoes - 250g
Sunflower Seeds - 10g
Garlic Clove - 1
Fresh Rosemary - 3g
Ostrich Steak - 160g
Lemon Juice - 10ml
Peas - 40g
Salad Leaves - 20g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the grated garlic, the chopped rosemary, and 4 tbsp of oil. Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SIZZLIN’ STEAKS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the peas, the shredded leaves, and the toasted sunflower seeds. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes alongside the steak slices and the fresh salad. Well done, Chef!
Baby Potatoes - 500g
Sunflower Seeds - 20g
Garlic Cloves - 2
Fresh Rosemary - 5g
Ostrich Steak - 320g
Lemon Juice - 20ml
Peas - 80g
Salad Leaves - 40g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the grated garlic, the chopped rosemary, and 6 tbsp of oil. Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SIZZLIN’ STEAKS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the peas, the shredded leaves, and the toasted sunflower seeds. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes alongside the steak slices and the fresh salad. Well done, Chef!
Baby Potatoes - 750g
Sunflower Seeds - 30g
Garlic Cloves - 3
Fresh Rosemary - 8g
Ostrich Steak - 480g
Lemon Juice - 30ml
Peas - 120g
Salad Leaves - 60g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the grated garlic, the chopped rosemary, and 8 tbsp of oil. Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SIZZLIN’ STEAKS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the peas, the shredded leaves, and the toasted sunflower seeds. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes alongside the steak slices and the fresh salad. Well done, Chef!
Baby Potatoes - 1kg
Sunflower Seeds - 40g
Garlic Cloves - 4
Fresh Rosemary - 10g
Ostrich Steak - 640g
Lemon Juice - 40ml
Peas - 160g
Salad Leaves - 80g
Woolies Products in this dish
