If you cook potatoes and then let them cool overnight you can create something called resistant starch, which, as the name suggests, is resistant to digestion. This means that you get to eat delicious-tasting food, and your gut microbes also benefit from the starches, which we are unable to digest, but they love!
Serves 3
Ingredients
- 500g new potatoes, cooked and cooled overnight
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic, skin on
- 1 tin of cannellini beans, drained, rinsed and patted dry
- 250g sprouting broccoli
- 200g thick strained yoghurt
- 1 lemon, zest and juice
- 10 sprigs of mint, leaves finely sliced
Method
- Preheat the oven to 180°C fan/200°C convection
- Smash the potatoes using a large flat item so they are around the thickness of a pound coin. Place on a baking sheet and brush with 1 tbsp olive oil. Bake in the oven for 30 minutes
- Flip the potatoes over to crisp up the second side, adding the cloves of garlic and brushing with more olive oil. Bake for another 30 minutes, or till the potatoes are golden brown and crunchy.
- Meanwhile, run your beans with the remaining olive oil and spread out over a second baking sheet, tucking the broccoli down the centre. Roast for 20 minutes.
- Once the potatoes are cooked, remove the garlic cloves from their skin and mash into the yogurt along with half the lemon zest and juice. Mix well and season with pepper to taste.
- Plate up with all the elements, and finish with the remaining lemon zest and juice and a sprinkle of mint.
Per serving: 350kcal/ 11g fat/ 2.5g saturated fat/ 38g carbohydrates/ 12g fibre/ 18g protein