Swiss Chard and Potatoes Recipe
Make crispy smashed potatoes with lemony Swiss chard and a silky miso–tahini yogurt. Boil, smash and roast the potatoes, sauté the chard, whisk the dressing, then assemble for a bright, gut-friendly main or side.
Equipment
- Large pot (boiling potatoes)
- Baking tray + parchment
- Large skillet or frying pan
- Mixing bowl + whisk
- Citrus zester (or microplane)
Ingredients
Smashed Potatoes
- 750 g baby potatoes skin on
- Fine sea salt for boiling water
- 4 tbsp olive oil for roasting
Sauteed Chard
- 200 g Swiss chard (a bunch) stems & leaves separated
- 1 medium onion finely diced or thinly sliced
- 2 garlic cloves minced
- 1 tsp lemon zest (optional)
- ½ tsp sumac
- ½ tsp harissa paste or seasoning optional
- 2 tbsp olive oil (add more if the pan gets dry)
- ¼ tsp salt (or to taste)
Dressing
- 3 heaped tbsp Greek yogurt or thick plant yogurt
- 1 tbsp tahini
- 1 small garlic clove finely grated
- 1 heaped tsp white miso paste
- Juice of 1 lemon
- 2 –4 tbsp cold water
To finish
- Handful parsley or coriander chopped
Instructions
Make the smashed roast potatoes
- Add potatoes to salted cold water. Boil until just tender (20-25 min). Drain and steam-dry 2–3 min.
- Heat the oven to 230°C / 450°F. Oil a parchment-lined tray. Use the bottom of a thick glass to smash the potatoes to approximately 1.5cm, drizzle generously with olive oil and brush so the potatoes catch and get nice and crispy at the edges. Season with a few good pinches of sea salt. Roast for 20 minutes until crisp and golden.
Make the sauteed chard
- Wash and strip the Swiss chard leaves from the stems. Chop the stems finely, cut the leaves in ribbons. Peel and dice an onion finely.
- Sauté the diced onion in a little olive oil for 5 min at medium heat (only to pale golden not brown) . Add the chard stems; cook for 2–3 minutes to keep their crunch. Add the chard leaves, salt; wilt 2-3 minutes, then add the garlic. Finish with lemon zest, sumac, and harissa (optional).
Make the miso-tahini dressing
- In a medium bowl, whisk yogurt, tahini, minced garlic, miso paste and lemon juice. Thin with cold water or aquafaba to a pourable sauce.
Assemble & serve
- Plate potatoes, tuck in the sauteed chard, drizzle generously with the dressing or just dip in the smashed crispy potatoes. Scatter freshly chopped parsley. Serve hot and enjoy!
Notes
Be careful not to burn the onions, you want to keep them soft and mild.
Don't be afraid to drizzle a generous amount of olive oil so the potatoes catch and get nice and crispy at the edges. In fact all of the olive oil measures are a guide, drizzle as much as you like.
Keep miso out of high heat to preserve the live cultures.
For extra crunch, flip potatoes in the last 5 minutes.
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨