Turkey and Crispy Smashed Potatoes
with pan-fried garlicky carrots and green beansCalories
:
400 kcalProtein
:
46.7g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Calorie Smart
Family Friendly
Allergens:
- Sulphites
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Carrot
100 grams
Green Beans
1 unit(s)
Shallot
10 grams
Parsley
10 grams
Mint
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Mustard
(Contains: Mustard)
2 unit(s)
Garlic
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1672 kJ
Energy (kcal)400 kcal
Fat2.8 g
of which saturates2.7 g
Carbohydrate38.1 g
of which sugars17 g
Dietary Fiber10.9 g
Protein46.7 g
Salt1.5 g
Potassium949.5 mg
Calcium107 mg
Iron1.3 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 your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Colander
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. Quarter larger pieces. Pop onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer, cut-side down.
- Roast on the top shelf of the oven, 15-20 mins. When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl or pan to lightly crush each potato.
- Drizzle with more oil and cook until crispy and golden, 10-15 mins.
2
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
- Pick the mint leaves and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all).
- Trim the green beans, then cut into thirds. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot, green beans and half the garlic.
- Fry for 5-6 mins. Season with salt and pepper.
- Add a splash of water, cover and cook until tender, 2-3 mins.
4
- In a small mixing bowl, combine the mint, parsley, vinegar, remaining garlic, shallot, half the mustard and a drizzle of oil.
- Season to taste with pepper and sugar.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
6
- Divide the potatoes and veg between two plates.
- Serve the turkey alongside, topped with the minty salsa.
Explore Similar Recipes
