A delicious side dish for the whole family to enjoy, these Smashed Potatoes with a Lemon Herb Dip are great for little hands to pick up.
As a kid I used to hate potatoes, or so I thought, but really I just hated boiled and baked potatoes. If they were mashed, roasted or thrown into a potato salad I loved them. This is one of the many reasons I think it is important to serve foods in numerous different ways to kids. Just because your child doesn’t like a certain food steamed doesn’t mean they won’t like it roasted. I’m pretty sure as a kid I would have loved these smashed potatoes with a lemon herb dip and I know my boys certainly do.
What is it with dips and instant child appeal? It is my fail-safe method for getting my kids to eat something they normally wouldn’t. It doesn’t have to be unhealthy either, I love to blend fruit and vegetables into my dips like in this avocado dip. For more dip inspiration check out these dips from Super Healthy Kids.
I wouldn’t have needed to serve these smashed potatoes with a dip, both my boys love potatoes as they are. However, the dip just makes the dish and the kids can even help prepare it.
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Smashed Potatoes with a Lemon Herb Dip
- 750g Baby Potatoes
- 2 tbsp Olive Oil
- 130g (1/2 cup) Sour Cream
- 1/4 tsp Minced garlic
- rind of Half a lemon
- 1 1/2 tsp Fresh lemon juice
- 2 tbsp Freshly chopped parsley
- 1 tbsp Finely chopped chive
- In a large pot of boiling water, cook potatoes until tender. (approx 15-20 min) Drain well
- In the last 10 mins of cooking pre heat the oven to 230c / 450f and lightly coat a baking tray with oil
- Place the drained potatoes on the baking tray and gently press down with a fork / masher until each potato is mostly flattened.
- Drizzle the oil over the potatoes and sprinkle with pepper and salt (optional - omit for babies and young children)
- Place in the oven and bake for approx 20 min, until golden and crispy.
- Meanwhile, in a small bowl mix the sour cream, garlic, lemon and herbs together.
- Serve straight away