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Crispy smashed potatoes
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Prep Time:
Cook Time:
180 minutes
Total Time:
180 minutes
Louise Keats' twist on a healthy roasted potato side dish.
Ingredients:
  • 750g baby Carisma or Nicola potatoes, unpeeled
  • 60ml (1/4 cup) olive oil
  • 62.50 ml chopped fresh continental parsley leaves
  • 82.50 ml small fresh mint leaves
  • 200g light sour cream
  • 1-40.00 ml chopped fresh chives
  • 20.00 ml chopped fresh mint
  • 20.00 ml chopped fresh coriander or continental parsley
  • 1 small clove garlic, crushed
  • 10.60 gm lemon juice
Instructions:
  • Submerge potatoes in a large saucepan of cold water and bring to a boil. Cover and cook for 25 minutes, or until potatoes are just tender. Drain and let potatoes dry on a clean tea towel or kitchen paper.
  • Grease a large baking tray lightly with oil. Arrange the potatoes on the tray and gently press them down with a potato masher. Chill in the fridge for 1-2 hours until completely cooled.
  • Prepare the lemon herb sour cream by combining all ingredients in a bowl until fully mixed. Refrigerate to chill.
  • Preheat the oven to 200C/180C fan forced. Coat potatoes with the remaining oil and roast for 30 minutes until crisp and golden, turning halfway through. Season with a touch of salt, sprinkle with herbs, and serve with lemon herb sour cream.

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