A fresh and zesty way to prepare everyone's favourite: potatoes!

Ingredients

For the potatoes

  • 2 kg potatoes
  • 6 tbsp olive oil
  • 2 lemons (zest)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • Salt
  • Pepper

For the lemon pesto dip

  • 150 g sour cream
  • 150 g fat-free quark
  • ½ lemon (juice)
  • 1 lemon (zest)
  • 2 tbsp basil pesto
  • 10 g fresh basil (finely chopped)
  • Salt
  • Pepper

Instructions

INSTRUCTIONS

  1. Wash the potatoes and boil them in salted water for about 25 minutes until soft.
  2. Preheat the oven to 220°C/ 200°C fan.
  3. Drain the potatoes and transfer them to a baking tray lined with baking paper.
  4. Use the base of a water glass to squash the potatoes down keeping them in one piece.
  5. Mix the olive oil with the lemon zest, dried oregano, dried basil, salt and pepper. Use a brush to spread the marinade evenly over the smashed potatoes.
  6. Bake for 30 ‒ 35 minutes until crispy.
  7. Meanwhile, prepare the dip by combining the sour cream, fat-free quark, lemon juice, lemon zest, pesto and basil. Season to taste and serve with the crispy smashed potatoes.

Recipe & Picture: Liz Sinner

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RTL