Smashed crispy roast potatoes with turmeric and coconut

If you’re a potato lover, these Crispy Smashed Potatoes are the ultimate blend of crispy roast potatoes and rich boiled potatoes, heavenly soft on the inside and wonderfully crispy on the outside.

Serves: 8

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1kg baby floury potatoes, skin on
2 cloves garlic, crushed
1 tablespoon grated fresh turmeric, or 1 teaspoon ground turmeric
1 tablespoon grated fresh ginger
2 teaspoons reduced-salt soy sauce
3 tablespoons olive oil
3 tablespoons desiccated or moist coconut flakes

Instructions

Stay Awake

1 Preheat oven to 170°C. Cut potatoes in half, if large. In a large microwave-safe dish, place potatoes with ¹/³ cup of water. Cover and cook on high for 10-12 minutes, or until potatoes are tender. Drain.

2 In a large baking dish, place potatoes and gently squash them with a potato masher. In a small bowl, combine garlic, turmeric, ginger, soy sauce and oil. Drizzle mixture over potatoes and season with salt and cracked black pepper.

3 Bake potatoes for 40 minutes, or until almost crisp. Scatter over coconut. Bake a further 5-10 minutes, or until coconut is lightly golden. Serve.

Variations

Make it gluten free: Check ground turmeric, if using, and soy sauce are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 158 cal

Kilojoules 660 kJ

Protein 3 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 1 g

Dietary fibre 2 g

Sodium 80 mg

Calcium 7 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.