*For gluten free: check the products are ‘gluten free’.
^To make dairy free: replace Greek yoghurt with a calcium-fortified dairy free alternative.
Serving suggestion: Potatoes can also be swapped for sweet potatoes. Simply cut into 3cm long cubes before boiling.
Storage: These potatoes are best eaten at time of preparation, leftover potatoes can be stored in an airtight container in the fridge for 5 days. To reheat, bake them in the oven at 200˚C until warmed through.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help make the salsa, help ‘smash’ the potatoes using the bottom of a clean water bottle.
When preparing this recipe:
| Serving size: 226g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 782 | 346 |
| Fat (g) | 5.6 | 2.5 |
| Saturated fat (g) | 1.2 | 0.5 |
| Carbohydrates (g) | 24.7 | 10.9 |
| Sugars (g) | 4.1 | 1.8 |
| Fibre (g) | 3.5 | 1.6 |
| Protein (g) | 6.8 | 3.0 |
| Sodium (mg) | 66.8 | 29.6 |
Healthy Eating
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