Smoked Rosemary Potatoes with Fermented Hot Sauce & Sour Cream
Thursday, 03 June, 2021

Smoked Rosemary Potatoes with Fermented Hot Sauce & Sour Cream

Author: Lauren Lovatt


Fermented Hot Sauce 

200ml tomato passata 

1 tbsp molasses 

1inch ginger, grated 

1 clove garlic, peeled and crushed 

1 Udo’s, probiotic capsule 

1 tsp salt 



10 - 12 Potatoes, washed and cut in half 

such as small sweet potatoes, purple potatoes, large new potatoes or any potato that is 3-5 inches long.  2 tbsp smoked paprika 

1 tsp salt 

1 tbsp dried rosemary 

3 tbsp olive oil 


Sour Cream 

100g cashews, soaked for 4 hours and then rinsed * 

75ml filtered water 

1 Udo’s, probiotic capsule 

100ml olive oil  

1 tsp white miso 

½ tsp salt 

SERVES: 4 FERMENT TIME: 24 hours PREP TIME: 45 minutes 

These potatoes always go down a treat for friends and family with a Peruvian inspired spice rub, plus they  are so simple to make! Made totally moorish and tantalisingly tasty with our Udos sour cream and salsa!  



In a clean 250ml jar, mix the tomato passata, molasses, ginger, garlic and probiotics together. Add a couple of tbsp of water so that the mixture is near to the top, then seal the lid loosely and leave it to  ferment for 24 – 48 hours. 

The next day, add the salt and taste so that you are happy with the end result, then chill in the sealed jar  before serving. 


Blend the cashews with 2-3 tbsp water until very smooth. If using a less powerful blender, you may need to  add a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure the  cashews are not too hot from blending, then open the Udo’s probiotic capsule and mix the contents with the  cashews. 

Place the cashews in a glass bowl or jar and leave overnight to ferment, covered with a cloth, somewhere  not too warm, as the process will happen too quickly or not too cold when nothing will happen. 

The next day you will see that the mixture is slightly aerated and ready to use. 

Blend the fermented cashews with the remaining sour cream ingredients and store in a sealed container in  the fridge until ready to serve. 


Preheat the oven to 200 degrees Celsius. 

Bring a medium saucepan of water to the boil and then add the prepared potatoes. 

Part boil the potatoes for 20 minutes until the potatoes are cooked through but not too soft, knowing that  you can test when they are done by piercing a knife through the centre of one of them. 

Once cooked, drain the potatoes from the water in a colander and toss them around to rough up the sides,  which helps the seasoning to stick. 

Make the seasoning by gridding the paprika, rosemary and salt together in a pestle and mortar, then sprinkling this mixture over the potatoes. 

Place the potatoes into a baking tray with the oil and cook for 25 – 25 minutes until golden, turning them  half way though. 


Blend all of the ingredients together until silky smooth in a high powdered blender. Store in the fridge until  you are ready to serve. 


Place the hot potatoes on a plate with the sauces as they are OR serve with lightly dressed leaves as a  salad plate.

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