Smashed Potatoes with a Sour Cream 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.
Servings: 15 potatoes (approx)
Calories: 72kcal
Ingredients
- 750g / 1.6lb baby potatoes
- 2 tablespoon Olive oil
- 130g (½ cup) sour cream
- ¼ tsp garlic, minced
- ½ lemon, zest and juice
- 1 tbsp fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- salt and pepper, to taste
Instructions
- Bring a pot of water to the boil, add the potatoes and cook until soft (around 20-25 mins).
- In the last 10 mins of cooking pre heat oven to 200℃ / 390℉ (180℃ fan)
- Drain potaote and allow them to dry in colander for around 5 minutes.
- Place potatoes on baking tray and gently press down with a fork / masher until each potato is mostly flattened. Try and keep them in one piece. The thinner you smash them, the crispier they will be.
- 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. 30 min, until golden and crispy.
- Meanwhile, in a small bowl mix the sour cream, garlic, lemon and herbs together.
- Serve straight away
Video
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 11.1mg | Calcium: 16mg | Iron: 0.4mg