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Smashed crispy roast po­ta­toes with turmeric & co­conut (p50)

Healthy Food Guide (Australia) - - RECIPES -

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.

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