Smashed crispy roast potatoes with turmeric and coconut
(at time of publication)
- 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.
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.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 2g
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