Smashed crispy roast potatoes with turmeric & coconut
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Time to make:
1 hr 5 mins (Hands-on time: 15 mins, Cooking time: 50 mins)
$0.65 per serve
(at time of publication)
Full ingredients list:
1kg baby red potatoes, skin on
2 garlic cloves, crushed
3 teaspoons grated fresh turmeric or 1 teaspoon turmeric powder
3 teaspoons grated fresh ginger
2 teaspoons reduced-salt soy sauce
¹/³ cup olive oil
3 tablespoons desiccated or moist coconut flakes
Nutritional information (per serve)
Instructions and steps:
1 Cut potatoes in half if large. Place the potatoes in a large microwave-safe dish with ¹/³ cup of water. Cover with two sheets of plastic wrap. Cook on high for 10–12 minutes, or until potatoes are tender. Drain; pat dry.
2 Preheat the oven to 170°C. Place the potatoes in a large baking dish. Crush or smash with potato masher. Combine the garlic, turmeric, ginger, soy and olive oil in a small bowl and mix well. Drizzle the tumeric mixture over the potatoes. Season the potatoes generously with cracked black pepper.
3 Bake potatoes for 40 minutes, or until almost crisp. Scatter over the coconut. Bake 5–10 minutes more, or until the coconut has become lightly golden. Serve.
To create a stronger coconut flavour, choose melted coconut oil, if preferred.
About this recipe
First published: December 2018