Smashed Kūmara and Spuds with Creamy Herb Dressing (gf)

Name: Smashed Kūmara and Spuds with Creamy Herb Dressing (gf)
Cuisine: Mediterranean
Ingredients: 800g small potatoes and/or purple-skinned kumara; 2 tablespoons salt (for boiling); Olive or canola oil for drizzling; Salt and pepper; 1/3 cup Greek yoghurt; 1/4 cup mayonnaise; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 tablespoon olive oil; 1/2 cup fresh watercress or spinach leaves (stalks removed) finely chopped; 2 tablespoons fresh chives chopped, plus extra for garnish; 2 tablespoons fresh basil, mint, or other fragrant herb; Salt and pepper to taste

5 steps

Updated at: Sat, 18 Jan 2025 03:18:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per recipe

Calories1189.5 kcal (59%)

Total Fat72.1 g (103%)

Carbs121.4 g (47%)

Sugars9.1 g (10%)

Protein21.6 g (43%)

Sodium15840.7 mg (792%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

800gpotatoes

small, or purple-skinned kumara

2 tablespoonssalt

for boiling

olive oil

or canola, for drizzling

salt

pepper

FOR THE CREAMY HERB DRESSING

⅓ cupgreek yoghurt

¼ cupmayonnaise

2 tablespoonslemon juice

1 tablespoonlemon zest

1 tablespoonolive oil

½ cupfresh watercress

or spinach leaves, stalks removed, finely chopped

2 tablespoonsfresh chives

chopped, plus extra for garnish

2 tablespoonsfresh basil

mint, or other fragrant herb

Instructions

Step 1

Wash the potatoes and/or kūmara and leave the skin on. Cut them in half if they’re big, or leave whole if they are small (about the size of an egg is good).

Step 2

Bring a large pot of salted water to the boil, add the potatoes and/ or kūmara and cook for around 20 minutes, or until fork tender. Once cooked, drain the water completely.

Step 3

Preheat oven to 220 degrees fanbake

Step 4

Put the potatoes/kūmara into a baking dish or roasting pan and use the bottom of a cup to press down and ‘smash’ them — not too much, just enough to allow the flesh to break through the outer cooked layer. Drizzle with oil, and pop a dab of butter on top of each. Sprinkle over salt and pepper to taste. Roast for 25–35 minutes, until you have lots of golden, crispy bits.

Step 5

Make the creamy herb dressing by putting all of the ingredients into a small bowl and combining well. Add salt and pepper to taste, and keep refrigerated until serving. Serve warm with the creamy herb dressing, and extra chopped chives. SERVES 5 AS A SIDE