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Smashed crispy roast potatoes with turmeric and coconut

If you haven't tried smashing roast potatoes, you're SERIOUSLY missing out. This recipe makes for crispier coconut seasoned edges and fluffy spiced centres

Serves 8

Prep Time 15min

Cooking Time 1hr

Ingredients

  • 1kg baby potatoes, skin on
  • 2 garlic cloves, crushed
  • 1tsp ground turmeric
  • 1tbsp grated fresh ginger
  • 2tsp reduced-salt tamari
  • 3tbsp olive oil
  • 3tbsp desiccated coconut

Method

  1. Heat the oven to 190°C/fan 170°C/gas 5. Put the potatoes in a large pan, cover with boiling water and boil for 10 min or until tender. Drain.
  2. Put the potatoes in a large baking dish and gently squash them with a potato masher. In a small bowl, combine the garlic, turmeric, ginger, tamari and oil. Drizzle the mixture over the potatoes and season with freshly ground black pepper.
  3. Bake the potatoes for 40 min, or until almost crisp. Scatter over the coconut, then bake for a further 5–10 min until the coconut is lightly golden.

Nutrition per serving

Read more on how we calculate nutrition.
164 2.8g 7.8g 3g 3g 2g 0.1g 10mg 19g 0.5mg

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