Created by: ImPat
Created on April 25, 2017
Categories: Dinner, Side Dishes, Fruit, Lemon, Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian (more)
Thyme & Lemon Smashed Potatoes
"From Australia B.H & G Diabetic Living Nov./Dec.'16. NOTE Carisma Potatoes are a low GI white potato."
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Prep Time: 10mPT10M
Cook Time: 40mPT40M
This dish gave to my whole apartment such a tempting smell! I love the thyme addition! I used the herbs from my garden and potatoes I have at home (yellow and one purple potatoes), they where great and taste but did not turn to mashed potatoes (this.... Read more
- 1 kilogram potatoes (Carisma Potatoes, unpeeled and halved)
- 1 1/2 tablespoons olive oil (extra virgin)
- 3 cloves garlic, peeled and finely grated
- 1 lemon, whole (finely grated zest of)
- 2 tablespoons thyme leaves, finely chopped
- 1/2 teaspoon paprika (smoked, ground)
What You Will Need
No special items needed.
Put potatoes in a large saucepan and cover with plenty of cold water.
Cover and bring to the boil over high heat and then reduce heat to medium and cook, partially covered for 10 to 15 minutes or until just tender.
Drain, set aside for 15 minutes to cool.
Preheat oven to 250C (fan forced).
Line a large roasting pan with baking paper and put potato pieces, cut side down, on a clean surface and use the flat of your hand to gently squash.
They will break up slightly but should remain intact.
Transfer to the prepared pan and add oil, garlic, lemon zest, thyme and paprika and toss to coat.
Roast for 20 to 25 minutes until golden and crisp around the edges and serve.
- Serving Size: 1 (77.1 g)
- Calories 65.8
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 8.6 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 2.2 g
- Sugars - 1.2 g
- Protein - 1.2 g
- Calcium - 26.2 mg
- Iron - 1.3 mg
- Vitamin C - 18.9 mg
- Thiamin - 0 mg