Poor little potatoes. Years of processing and deep frying (aka chips) has meant that this humble white vegetable has really copped some hate. Its cousin, sweet potato, gets all the good attention but it doesn’t have to be this way. We’d like to reignite some potato love with this easy and delicious recipe – herby baked potatoes!
Did you know that if you leave the skin on potato that per serve, you get an additional 5g of fibre? Yep, they’re also a fantastic source of what’s called resistant starch, when you cook them and then allow them to cool – think potato salad!
You are going to love this recipe – crispy, tasty potatoes with a dip that’s just as delicious. It’s perfect for a weekend afternoon snack or served with steamed vegetables and a roast chicken for dinner or Sunday lunch! Noms!
Herby Baked Potatoes
- 800 g potato, chat skin on, cut into eighths
- 1 tbsp oil, olive extra virgin
- 1 pinch salt, table
- ½ bunch parsley, flat leaf, fresh
- ½ bunch sage, fresh
- ½ bunch basil, fresh
- 200 g yoghurt, greek or natural
- ½ lemon juiced
- 1 clove garlic crushed
- Pre-heat oven to 220 degrees celsius. Place cut potato into a microwave safe bowl with a tbsp of water and microwave on high for 2-3 minutes. Remove from the microwave and pat the potatoes dry to remove moisture.
- Toss the potatoes in olive oil, salt and half of the freshly chopped herbs. Spread evenly over a baking tray and roast in the oven for 25 minutes or until golden brown.
- To make the dip: place the remaining herbs, lemon juice, garlic and yoghurt in a bowl. Season with salt and pepper and stir to combine. Serve with the hot potatoes. This recipe would be awesome with a dash of sweet chilli sauce
- ¼ serve protein
- ¾ serve carbohydrate
- ½ serve fat