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Crispy smashed potatoes with herb salsa

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These crispy smashed potatoes are a fun, fresh spin on the classic roast spuds. Topped with tangy salsa and served with creamy yoghurt for dipping they make a delightful side dish!

Serves

Serves of Fruit

(Per Serve)

2.1

Serves of Vegetables

(Per Serve)

INGREDIENTS:

1kg baby potatoes
4 cloves of garlic, crushed
1 cup flat-leaf parsley, finely shredded
2 spring onions, finely sliced
½ lemon, juiced and zested
1 tsp Dijon mustard
1.5 tbsp olive oil
¾ cup low-fat Greek yoghurt

METHOD:

Pre-heat oven to 200°C (180°C fan-forced) and line a large baking pan with baking paper. Place potatoes in a large saucepan of cold water and bring to the boil. Boil for 10 minutes or until tender.
Drain potatoes in a colander and then pour out onto the baking pan. Using the bottom of a small glass, press down firmly on each potato to lightly ‘smash.’
In a small bowl, combine the garlic, parsley, onion, lemon zest, Dijon mustard and olive oil. Mix well and brush half the salsa over the potatoes.
Bake for 20-25 minutes or until the potatoes are golden and crisp. To serve, drizzle over the remaining salsa and serve alongside the Greek yoghurt.

RECIPE NOTES:

Feel free to swap potatoes for 1kg of sweet potato. Simply cut into 3cm long cubes before cooking

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NUTRITION: Per Serving

806

5.9g

Fat

1.4g

Sat. Fat

25g

Carbs

3.8g

Sugars

3.3g

Fibre

6.3g

Protein

62mg

Sodium

NUTRITION: Per 100 grams

345

2.5g

Fat

0.6g

Sat. Fat

10.7g

Carbs

1.6g

Sugars

1.4g

Fibre

2.7g

Protein

26mg

Sodium