Smashed Potatoes with Cilantro Garlic Dip

Sticky Toffee Pudding Bundt Cake

Ingredients:

• 1.5 pounds baby Dutch yellow potatoes
• 1 tsp oregano
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• Olive oil
• 2 cups cilantro
• 1/2 tsp cumin
• 1 tbsp minced garlic
• 2 tbsp lemon juice
• 8 oz sour cream
• Pinch of salt and pepper
• Chopped chives for garnish

Directions

Preheat your oven to 425 degrees F, and line two baking pans with parchment paper.
Boil the potatoes until they can be easily pierced with a sharp knife, about 20 minutes, then
drain.
In a small bowl, combine the oregano, onion powder, chili powder, salt and pepper.
Place the potatoes onto the pan and smash them down using a flat bottom glass, wiping the
glass clean every 2-3 smashes to prevent sticking.
Drizzle each potato lightly with some olive oil and then sprinkle some of the spice mixture on
top of each one.
Place in the oven and roast until crispy and golden brown, about 30 minutes.
Make the dip by blending together the sour cream, cilantro, garlic, cumin, lemon juice, salt and
pepper.
Blend until smooth and transfer to a small dish.
Let the potatoes cool for 10 minutes and then serve garnished with chopped chives and the
cilantro dip on the side.