date:Apr 29, 2014
, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.
2. Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.
3. Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.
4. Preheat the oven to 200C/180C fan forced. Drizzle p