Carb Focused Lunch
Roast Smashed Potato
These crispy, golden roast smashed potatoes make for the perfect plant-based side dish, offering a delightful combination of crispy edges and soft, flavorful centers. Infused with garlic and rosemary, these potatoes are seasoned to perfection and roasted to a mouth-watering finish. Whether served on their own or with your favorite plant-based dips, they’re sure to be a hit at lunch or dinner.
- Calories: 535
- Protein: 7.6g
- Carbs: 69.4g
- Fats: 27.6g (based on using 2 Tablespoons of Olive Oil)
Ingredients
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• 250g baby Potatoes
• Olive Oil
• 4 Cloves Garlic, peeled and cracked
• 3 Sprigs Rosemary
• Salt and pepperOptional Extra
• Once the Potatoes have being turned, add a little grated Parmesan
• Add 1 or 2 chilies to the oven tray
• Add some spices to the Potatoes once smashed, like cumin or paprika
• Serve with double Cream Yoghurt and Chives
Method
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• Pre-heat oven to 190°C
• Place Potatoes on a large pot of cold water
• Season well with Salt
• Bring to the boil
• Boil for 15 minutes
• Remove from heat and strain
• Place potatoes on a large oven proof tray
• Gently smash / squash the potatoes using a glass or small pot, without breaking into pieces
• Drizzle well with Olive Oil
• Season well with S&P
• Add the Garlic and Rosemary
• Place on the centre rack of the oven
• After ten minute remove tray and spoon some Garlic & Rosemary infused Oil over the Potatoes
• Return tray to the oven
• After another 15 minutes remove tray again and carefully turn the Potatoes over
• Spoon some more Oil over them and return tray to the oven
• Allow to cook for a further 15-20 minutes
• Remove tray from the oven and spoon more oil over the potatoes
CREATING A CULTURE OF WELL-BEING!
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