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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Garlic-rosemary Potatoes & Ostrich?
The preparation time for Garlic-rosemary Potatoes & Ostrich with a pea salad is between 30 and 45 minutes.
What is the total time required to make Garlic-rosemary Potatoes & Ostrich with a pea salad?
The total time required to make Garlic-rosemary Potatoes & Ostrich with a pea salad is between 40 and 55 minutes.
How many servings does Garlic-rosemary Potatoes & Ostrich provide?
4 servings
What are the main ingredients in Garlic-rosemary Potatoes & Ostrich?
Baby Potatoes, Fresh Rosemary, Garlic Clove, Garlic Cloves, Lemon Juice, Ostrich, Ostrich Steak, Peas, Salad Leaves, Sunflower Seeds
What is the nutritional information of Garlic-rosemary Potatoes & Ostrich?
Calories: 503, Carbs: 52 grams, Fat: grams, Protein: 44.2 grams, Sugar: 10.3 grams, Salt: 471 grams
How do I prepare Garlic-rosemary Potatoes & Ostrich?
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. 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. 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. 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!
What should be prepared from my kitchen to make Garlic-rosemary Potatoes & Ostrich?
Baby Potatoes, Fresh Rosemary, Garlic Clove, Garlic Cloves, Lemon Juice, Ostrich, Ostrich Steak, Peas, Salad Leaves, Sunflower Seeds
How many calories does Garlic-rosemary Potatoes & Ostrich have?
503 calories
How much fat content does Garlic-rosemary Potatoes & Ostrich have?
grams
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