Paprika & Lemon Smashed Potatoes
Recipe: #31837
April 24, 2019
Categories: Side Dishes, Snacks, Potatoes, Christmas, Oven Roast, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Oil, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (76.8 g)
- Calories 152.6
- Total Fat - 12.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 0.6 mg
- Sodium - 796.4 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.7 g
- Sugars - 0.8 g
- Protein - 1.4 g
- Calcium - 15.6 mg
- Iron - 0.6 mg
- Vitamin C - 5.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cook potatoes in a large pan of boiling water until just tender and then drain and let cool slightly.
Step 2
Flatten warm potatoes with the pack of a spoon of press down lightly with a potato masher.
Step 3
Heat oil in a large roasting pan in a hot oven (200C) for 10 minutes and then remove pan and carefully add potatoes, turning to coat in oil and return to oven and cook for 20 minutes.
Step 4
Remove pan from oven and turn potatoes and sprinkle with half the combined rind, salt and paprika and return to the oven and cook for a further 5 minutes or until potatoes are crisp.
Step 5
Serve hot potatoes sprinkled with remaining lemon mixture and lemon wedges.
Step 6
TIP - save time by cooking potatoes in the microwave first and a sensational side is moments away.
Tips
No special items needed.