Smashed crispy roast potatoes with turmeric and coconut
- 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
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.
Nutrition Info (per serve)
Total fat 7g
Saturated fat 2g
Dietary fibre 2g
Make it gluten free: Check ground turmeric, if using, and soy sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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