Potatoes, Pea Mint Smash and Herbs

11 Nov 2021, Two Raw Sisters

Potatoes, Pea Mint Smash and Herbs

Potatoes, Pea Mint Smash and Herbs

Serves 6 

‘You’ve always got to have potatoes for the boys’ is something our mum has always said when she is planning a dinner party with friends or our Christmas Day feast. Rosa and I have always thought boiled potatoes were quite boring, so we’ve taken them to the next level with a vibrant green minty pea smash and punchy preserved lemons. This one is for the boys in your family who can’t live without their potatoes. Delicious served with any meat, fish or poultry.



1.5kg (3 lb 5 oz) potatoes, cut into bit-sized chunks

Pinch of sea salt



To Serve:

Fresh rocket

½ recipe Pea Mint Smash (see below for recipe)

¼ cup frozen peas, blanched in boiling water then drained

Fresh herbs, roughly chopped

½ preserved lemon, finely chopped, flesh included

2 tablespoons black sesame seeds

Extra virgin olive oil


Place a large pot of salted water over a high heat. Bring to the boil, then add the potatoes and boil for 15-20 minutes, or until soft. Drain, then roughly crush about half of the potatoes, leaving the rest whole.

On a serving plate, start with a layer of fresh rocket followed by potatoes, Pea Mint Smash, peas, herbs, preserved lemon, black sesame seeds and a drizzle of extra virgin olive oil. Repeat the layering process 1-2 times.

Leftovers will keep in an airtight container in the fridge for up to 2-3 days.


Pea Mint Smash

Makes 3 cups

A great substitute for avocado smash in winter. During summer we love to add an avocado to it and/or use half peas, half edamame beans. This dip is best made only 1-2 hours before serving to ensure it keeps its fresh, vibrant green colour.



3 cups frozen green peas, blanched in boiling water for 5 minutes then drained

Zest and juice of 1 lemon

1 clove garlic, crushed

Large handful of fresh mint, roughly chopped

2 tablespoons extra virgin olive oil

2 tablespoons tahini

Good pinch of sea salt


Place all the ingredients in a blender and pulse until combined. You don’t want it to be super smooth – keep some texture.

Leftovers will keep in an airtight container or jar in the fridge for up to 2 days.