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Roasted Garlicky Smashed Potatoes
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Roasted Garlicky Smashed Potatoes

Roasted Garlicky Smashed Potatoes

Serves 2 | with Parmesan and Sour Cream

These savoury roasted potatoes are the perfect accompaniment to any meal! We're using sous vide potatoes so this side dish comes together in just 20 minutes! The addition of garlic butter means your mouth will be watering before the potatoes even hit the table.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

/ serving 2 people

560 g

Sous Vide Potatoes

2 unit

Garlic, cloves

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories430 kcal
Fat26 g
Saturated Fat16 g
Carbohydrate38 g
Sugar4 g
Dietary Fiber5 g
Protein12 g
Cholesterol60 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Small Bowl
Baking Sheet
Measuring Spoons

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop parsley. Drain potatoes, then thoroughly pat dry with paper towels.

Make garlic butter
2

Add 3 tbsp butter to a small microwave-safe bowl. Microwave until butter is melted, 30 sec. Add 2 tsp garlic, then stir to combine.

Roast potatoes
3

Add potatoes to an unlined baking sheet. Using a spoon or the bottom of a glass, gently press down on each potato to lightly smash. Drizzle garlic butter over potatoes. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to coat. Roast potatoes in the middle of the oven until golden-brown and slightly crisp, 20-22 min.

Finish and serve
4

Sprinkle Parmesan and half the parsley over potatoes, then toss to coat. Divide potatoes between plates, then dollop sour cream over top. Sprinkle with remaining parsley