Roasted Garlicky Smashed Potatoes
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 use of trusty garlic butter means your mouth will be watering before the potatoes even hit the table.
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
560 g
Sous Vide Potatoes
2 unit(s)
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
0.13 tsp
Salt*
Nutrition Values
Calories360 kcal
Fat20 g
Saturated Fat13 g
Carbohydrate36 g
Sugar3 g
Dietary Fiber5 g
Protein10 g
Cholesterol50 mg
Sodium830 mg
Trans Fat1.5 g
Potassium1150 mg
Calcium125 mg
Iron5 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
•Small Bowl
•Baking Sheet
•Measuring Spoons
Cooking Steps
1
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Drain potatoes, then thoroughly pat dry with paper towels.
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.
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.
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.
