Crispy Herb-Smashed Potatoes with Citrus Salsa Verde

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Smashed Potatoes with Citrus Salsa Verde

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Smashed Potatoes with Citrus Salsa Verde

Enjoy a vibrant dish featuring tender baby potatoes crisped to perfection and smashed with fresh herbs, crowned with a zesty citrus salsa verde. Topped with perfectly poached eggs and a dollop of creamy nonfat Greek yogurt along with crunchy roasted chickpeas and an extra egg white boost, this dish is a harmonious blend of textures and bright, refreshing flavors.

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NUTRITION

571kcal
Protein
33.6g
Fat
23.2g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

200 g Baby Potatoes

0.5 tbsp Olive Oil

2 Large Eggs

1 Egg White

1/3 cup Nonfat Plain Greek Yogurt

1/3 cup Roasted Chickpeas

1 serving Citrus Salsa Verde

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Boil the baby potatoes in salted water until tender, about 12-15 minutes. Drain well.

  • 3

    Place the boiled potatoes on a baking sheet, and gently smash them with the bottom of a cup or a potato masher.

  • 4

    Drizzle the smashed potatoes with 0.5 tbsp olive oil, and sprinkle with salt, pepper, and your choice of chopped fresh herbs such as rosemary or thyme. Roast in the oven for 20-25 minutes until the edges are crispy and golden.

  • 5

    While the potatoes are roasting, prepare the citrus salsa verde by combining chopped parsley, mint, cilantro, a squeeze of lemon and lime juice, a few orange segments, and a minced garlic clove. Drizzle with a teaspoon of olive oil and season lightly.

  • 6

    In a saucepan of simmering water, gently poach the 2 eggs and separately poach the egg white until set. Remove carefully with a slotted spoon.

  • 7

    To assemble, arrange the crispy smashed potatoes on a plate. Top with the poached eggs and egg white, then add dollops of nonfat Greek yogurt and scatter the roasted chickpeas over the top.

  • 8

    Finish by spooning over the fresh citrus salsa verde, and serve immediately for a delightful mix of crisp, creamy, and zesty flavors.

Crispy Herb-Smashed Potatoes with Citrus Salsa Verde

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Smashed Potatoes with Citrus Salsa Verde

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Smashed Potatoes with Citrus Salsa Verde

Enjoy a vibrant dish featuring tender baby potatoes crisped to perfection and smashed with fresh herbs, crowned with a zesty citrus salsa verde. Topped with perfectly poached eggs and a dollop of creamy nonfat Greek yogurt along with crunchy roasted chickpeas and an extra egg white boost, this dish is a harmonious blend of textures and bright, refreshing flavors.

NUTRITION

571kcal
Protein
33.6g
Fat
23.2g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

200 g Baby Potatoes

0.5 tbsp Olive Oil

2 Large Eggs

1 Egg White

1/3 cup Nonfat Plain Greek Yogurt

1/3 cup Roasted Chickpeas

1 serving Citrus Salsa Verde

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Boil the baby potatoes in salted water until tender, about 12-15 minutes. Drain well.

  • 3

    Place the boiled potatoes on a baking sheet, and gently smash them with the bottom of a cup or a potato masher.

  • 4

    Drizzle the smashed potatoes with 0.5 tbsp olive oil, and sprinkle with salt, pepper, and your choice of chopped fresh herbs such as rosemary or thyme. Roast in the oven for 20-25 minutes until the edges are crispy and golden.

  • 5

    While the potatoes are roasting, prepare the citrus salsa verde by combining chopped parsley, mint, cilantro, a squeeze of lemon and lime juice, a few orange segments, and a minced garlic clove. Drizzle with a teaspoon of olive oil and season lightly.

  • 6

    In a saucepan of simmering water, gently poach the 2 eggs and separately poach the egg white until set. Remove carefully with a slotted spoon.

  • 7

    To assemble, arrange the crispy smashed potatoes on a plate. Top with the poached eggs and egg white, then add dollops of nonfat Greek yogurt and scatter the roasted chickpeas over the top.

  • 8

    Finish by spooning over the fresh citrus salsa verde, and serve immediately for a delightful mix of crisp, creamy, and zesty flavors.