Crispy smashed potatoes

Recipes / Vegetarian

Try Louise Keats take on the healthier roast potato side dish.

Recipe «Crispy smashed potatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 750g baby Carisma or Nicola potatoes, unpeeled, 60ml olive oil, 1/4 cup chopped fresh continental parsley leaves, 1/3 cup small fresh mint leaves, 200g light sour cream , 1-2 tbs chopped fresh chives, 1 tbs chopped fresh mint, 1 tbs chopped fresh coriander or continental parsley , 1 small clove garlic, crushed, 2 tsp lemon juice.

Ingredients:

  • 750g baby Carisma or Nicola potatoes, unpeeled 
  • 60ml olive oil 
  • 1/4 cup chopped fresh continental parsley leaves 
  • 1/3 cup small fresh mint leaves 
  • 200g light sour cream 
  • 1-2 tbs chopped fresh chives 
  • 1 tbs chopped fresh mint 
  • 1 tbs chopped fresh coriander or continental parsley 
  • 1 small clove garlic, crushed 
  • 2 tsp lemon juice 

Instructions

  1. Place potatoes in a large saucepan of cold water. Bring to the boil. Cook, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.
  2. Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.
  3. Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.
  4. Preheat the oven to 200C/180C fan forced. Drizzle potatoes with remaining oil, turning to coat. Roast, turning halfway through cooking, for 30 minutes or until potatoes are crisp and golden. Season with a little salt and scatter with herbs. Serve with the lemon herb sour cream.