Name: Baked smashed potatoes with gremolata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1kg baby cream delight potatoes; 36.40 gm extra virgin olive oil; 1.25 gm smoked paprika; 125.00 ml parmesan, grated; 187.50 ml fresh flat-leaf parsley leaves, roughly chopped; 2 garlic cloves, crushed; 2 tsp lemon rind, finely grated; 21.00 gm lemon juice; 77.55 gm sour cream, to serve

Baked smashed potatoes with gremolata

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Elevated vegetable bake: Simple and delicious, it might steal the show!

Ingredients:

1kg baby cream delight potatoes
36.40 gm extra virgin olive oil
1.25 gm smoked paprika
125.00 ml parmesan, grated
187.50 ml fresh flat-leaf parsley leaves, roughly chopped
2 tsp lemon rind, finely grated
21.00 gm lemon juice
77.55 gm sour cream, to serve

Instructions:

Preheat your oven to a toasty 220C/200C fan-forced.
Boil potatoes in salted water until just tender, about 8-10 minutes. Drain. Toss potatoes in half of the oil. Transfer to a roasting pan. Gently squash each potato with a potato masher. Sprinkle with paprika and parmesan, drizzle with remaining oil, and season with salt and pepper.
Roast until perfectly crisp and golden, about 25-30 minutes.
In a bowl, mix together parsley, garlic, lemon zest, and lemon juice. Season with salt and pepper. Sprinkle the flavorful gremolata over the potatoes and enjoy with a dollop of sour cream.

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