By Sage Wills
Smashed Kūmara and Spuds with Creamy Herb Dressing (gf)
Updated at: Sat, 18 Jan 2025 03:18:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
81
High
Nutrition per serving
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
salt
to taste
pepper
to taste
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
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