1 pound small potatoes, smaller is better
1 1/2 cups cooked lentils, room temperature
3 tablespoons chopped sun-dried tomatoes (oil packed)
2 tablespoons oil from sun-dried tomato jar
1 tablespoon pickled sushi ginger
1/2 teaspoon fine grain sea salt
2 cloves garlic, smashed and chopped
5 scallions, chopped
Juice of half a lemon, or to taste
1/3 cup toasted, sliced almonds
a handful of basil, slivered
basil flowers, to finish
Heat oven to 425F. Rinse the potatoes, and pat dry with a clean dish towel, absorbing as much extra water as possible. Place the potatoes on a baking sheet and sprinkle with a bit of salt. Roast until well-cooked through – you want them to be fully cooked, fluffy and tender. Remove from the oven, wait five minutes, take a fork, and press about half of the potatoes. You want to smash the potatoes, while still having them retain some structure.
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