Crispy Smashed Potatoes

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Makes: 4 servings 

Time: 3 Hours

 

A healthier roast potato side dish.

Ingredients

750g baby Carisma or Nicola potatoes, unpeeled

60ml (1/4 cup) olive oil

1/4 cup chopped fresh continental parsley leaves

1/3 cup small fresh mint leaves

Lemon Herb Sour Cream:

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

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.

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.

Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.

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.

 

Author: Louise Keats               Image credit: Al Richardson               Publication: Taste Magazine

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