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Smashed Potatoes with a Lemon Herb Dip
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.
Course
Lunch
Cuisine
Western
Keyword
Lemon Herb Dip, Smashed Potatoes
Prep Time
15
minutes
Cook Time
40
minutes
Total Time
55
minutes
Servings
15
potatoes (approx)
Calories
72
kcal
Author
Amy Whiteford
Ingredients
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
Instructions
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
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories:
72
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
10
mg
|
Potassium:
226
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
105
IU
|
Vitamin C:
11.1
mg
|
Calcium:
16
mg
|
Iron:
0.4
mg