Smashed crispy roast potatoes with turmeric and coconut

Instructions

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.