Thyme & Lemon Smashed Potatoes
Recipe: #25983
April 25, 2017
Categories: Side Dishes, Lemon, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From Australia B.H & G Diabetic Living Nov./Dec.'16. NOTE Carisma Potatoes are a low GI white potato."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Put potatoes in a large saucepan and cover with plenty of cold water.
Step 2
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.
Step 3
Drain, set aside for 15 minutes to cool.
Step 4
Preheat oven to 250C (fan forced).
Step 5
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.
Step 6
They will break up slightly but should remain intact.
Step 7
Transfer to the prepared pan and add oil, garlic, lemon zest, thyme and paprika and toss to coat.
Step 8
Roast for 20 to 25 minutes until golden and crisp around the edges and serve.
Tips
No special items needed.