Excite your taste buds with fragrant spices, dried fruit & nuts!
Smashed crispy roast potatoes with turmeric & coconut (p50)
Serves 8 Cost per serve $0.65 Hands-on time 15 min Cooking time 50 min dairy free vegetarian diabetes friendly 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 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. Cook’s tip To create a stronger coconut flavour, choose melted coconut oil, if preferred.