Smashing new potatoes – an awesome way to up your carbs, a fab little lunch, light supper, a starter. Simple and delicious. Enjoy hot or cold. The choice is yours.
In terms of texture these are great. Crisp on the outside, light and fluffy in the middle. Heavenly.
This serves one.
Macros per serving: Calories 477, Fat 18.7g, Carbs 32.1g, Fiber, 3.4g and Protein 31.6g
- 200g New Potatoes
- 100g Philadelphia Lightest
- 3 Cloves of Garlic
- Small Bunch Fresh Parsley
- 1/2 Tbsp Olive Oil
- 2 Slices of Parma Ham
- Salt and Pepper to Season
You will need:
- Small Pan with Water
- Pre heated Oven 200C Conventional / 180C Fan
- Foil Lined Baking Tray
- Pastry Brush
- Egg Cup
- Vegetable Chopping Board
- Sharp Knife
Put your new potatoes into a pan of water, bring to boil then boil for 12 minutes
Once boiled, strain your potatoes and add them to your foil lined baking tray
Take your masher and press onto watch potato two thirds of the way down
Pop your oil into and egg cup then with a pastry brush coat tops of smashed new potatoes.
Season with salt and pepper
Pop into your pre heated oven on the middle shelf and bake for 20 minutes
Weigh out and place your Philadelphia lightest into a bowl
Finely chop your garlic and parsley
Once cooked and golden bring out your smashed new potatoes and pop on a plate
Mix your parsley in with your garlic and cheese
Top each smashed new potato with the philadelphia, garlic and parsley mix and then add a slice of parma ham to each.