Twisty Potatoes (261 )
A new twist to potatoes and great for entertaining. The humble potato is a rich source of potassium and minerals and a welcomed addition to any meal.
Ingredients
Low-fibre - 1 grams fibre per serve
| 2 large white potatoes (cleaned and peeled) |
| 2 tablespoons extra-virgin olive oil |
| 1 teaspoon mixed herbs |
| 1/4 teaspoon chilli powder |
| 1/4 teaspoon smoked paprika |
| 1/4 teaspoon garlic salt |
| 4 tablespoons mayonaise |
| 1/4 teaspoon maple syrup |
| zest of juice of half a lemon |
High-fibre - 3 grams of fibre per serve
| 2 large white potatoes (cleaned with skin on) |
| 2 tablespoons extra-virgin olive oil |
| 1 teaspoon mixed herbs |
| 1/4 teaspoon chilli powder |
| 1/4 teaspoon smoked paprika |
| 1/4 teaspoon garlic salt |
| 4 tablespoons mayonaise |
| 1/4 teaspoon maple syrup |
| zest of juice of half a lemon |
Twisty Potatoes Directions
Preheat the oven to 190C.
Mix all the spices together and set aside.
Create the lemon mayanaise by mixing together, mayonaise, lemon juice and maple syrup and set aside.
Skewer the potato through the middle, keeping it at the top of the skewer.
Carefully push a sharp knife in the end of one potato and cut a spiral shape making sure you cut to the middle of the whole potato.
When you have a spiral, push the potato further down the skewer.
Spray the potato with olive oil, sprinkle with herbs and lay them on a baking tray also sprayed with olive oil.
Bake for 30-35 minutes until golden and crisp.
Serve drizzled with lemon mayonnaise.
Recipe notes
A metal skewer required for each potato.
Nutrition facts
vegetarian gluten free
Per Serving
