25-Minute Crispy Smashed Potatoes with Pea & Pumpkin Seed Pesto

Ingredients

• 500g baby potatoes, scrubbed
• 40g organic pumpkin seeds
• 200g frozen garden peas
• 15g flat-leaf parsley, plus a few leaves to serve
• 1 lemon, half juiced and half cut into wedges
• 1 small garlic clove, finely grated
• 3 tbsp extra virgin olive oil, divided
• ¼ tsp coarse pink Himalayan salt, crushed fine, plus a pinch to finish

Method

1. Cook the potatoesPut the potatoes in a microwave-safe dish with 2 tablespoons of water. Cover loosely with a vented microwave-safe lid. Cook on high for 8 to 10 minutes, turning halfway, until a knife slides easily into the largest potato. Drain and let them steam dry for a minute.
2. Toast the seeds and cook the peasWhile the potatoes cook, toast the pumpkin seeds in a large dry frying pan over medium heat for 2 to 3 minutes, shaking the pan. Tip them onto a plate. Cook the frozen peas according to the packet and drain well.
3. Make the pea pestoSet a tablespoon of seeds aside. Pulse the rest with the peas, parsley, lemon juice, garlic, 2 tablespoons of oil and the crushed salt until chunky. Add a spoonful of warm water if needed. You can also finely chop the seeds and parsley and mash everything together with a fork.
4. Smash, crisp and servePress each potato to about 1½cm thick with the base of a mug. Heat the remaining oil in the frying pan over medium-high heat. Cook the potatoes in one layer for 4 to 5 minutes per side until crisp and golden. Divide between plates and finish with the pea pesto, reserved seeds, parsley and lemon wedges. Add a pinch of crushed salt to taste.