Smashed garlic and dill potatoes with avocado and pea dip

Have you ever made a little too many roast or boiled potatoes and not really known what to do with them? I know you might be thinking, you can never have too many boiled/roasted potatoes! It is just to eat and enjoy, but if by some chance you do have some left over you can make smashed potatoes!!

These are best eaten directly when done, and not saved for later – just a little FYI!!

These are crispy, tasty and a good variation to regular roasted potatoes.

It is best to choose a firm potato type (such as a regular white potato, usually smaller in shape), i.e not a “floury” potato (like russet) that works better for mashed potatoes.

Ingredients:

Potatoes – as many as you like

Oil

Salt and peppar

Garlic and dill

Pea & avocado dip (Recipe HERE)

How to:

Begin by either 1) boiling or 2) roasting potatoes until done. Or, if you have left over pre boiled or pre roasted potatoes it is just to skip this step.

Preheat oven to c.a 200 degrees Celsius.

When the potatoes are done and have cooled down slightly, place the potatoes on a try with baking paper. Then with a fork or potato masher, press down on the potatoes until they become “smashed”. They should not fall apart completely or be mashed too hard – just enough to flatten them slightly. Do this with all your potatoes.

Then drizzle over some oil, salt, crushed garlic and dill over the potatoes.

Bake in the oven c.a 20-25 minutes (note, they don’t have to be turned over!)

Once crispy, take out of the oven and eat with some salad and dip… example this avocado and pea dip!