when the side’s the star

So here is something you should know- I love potatoes. Any potato. Sweet, white, purple, starchy or waxed. Mashed, baked, boiled or fried, I love them all. So when I saw this smashed potato recipe in BA test kitchen (before I realized how problematic they are- *sigh*) I was inspired to come up with this one.

This recipe combines the best of both worlds- creamy potato goodness along with crisp-ity crunchiness. And really, this dish hits a a bunch of flavor notes (sweet, citrus-y salty, herb-y,unctuous) making it deeply satisfying.

So slip on some sweats, cause you might just eat the whole plate by yourself. And you know what? I wouldn’t blame you.

Ingredients:

{ Potatoes }

• 1 1/2 - 2 lbs Yukon gold potatoes (or any yellow waxy variety)

• 1/4 C. salt (plus more for sprinkling)

• 1/3 C. olive oil (extra virgin)

• freshly cracked pepper

• water

{ Dressing }

• 1/2 C. fresh herbs, chopped (cilantro, parsley, and dill)

• 1/4 C. olive oil (extra virgin)

• 2 T. vegan butter

• 2 cloves garlic, chopped

• 1/8 tsp. red pepper flakes

• 2 T. lemon juice (freshly squeezed)

• 3 T. dried cranberries (or sub sun-dried tomatoes)

• salt (to taste)

{ Condiment }

• 3/4- 1 C. sour cream (I like Follow Your Heart)

• lemon wedges for serving

  
  

You will need:

• Large pot

• Large baking sheet

• Large strainer

Preheat oven to 450°

Directions:

1. Place potatoes and 1/4 C. salt in a large pot and cover with water.

2. Bring potatoes to a boil, then reduce temp down to medium-low to simmer, about 10-15 minutes or until for tender- do not over cook or potatoes will not smash correctly.

3. Drain potatoes and let cool for about 5 minutes.

4. Add half of the oil reserved for your potatoes to a baking sheet and spread around so evenly coated.

5. Arrange potatoes on oiled sheet and use another baking sheet (or a mug) to smash.

6. Pour over the remaining oil reserved for potatoes and sprinkle with salt and pepper (I suggest you taste a piece of potato to see how salty they are).

7. Bake on center rack until golden and crispy, about 35-40 minutes depending on your oven.

8. While potatoes are cooking, prepare the dressing.

9. Place chopped herbs, garlic, red pepper, lemon juice, and dried cranberries in a medium size bow- set aside.

10. Heat a small sauce pot on medium- high heat and add butter and oil reserved for dressing.

11. Let cook for about two minutes, do not boil.

12. Carefully add the hot oil and butter to herb mixture and stir. Let sit a few minutes for cranberries to get a little plump.

13. Season dressing with salt to taste.

14. Add sour cream to your serving platter and smooth to cover.

15. Place potatoes on top of sour cream, then pour over slightly cooled dressing.

16. Serve warm or room temperature with lemon wedges.

As always, I hope you try this recipe- if you do, let me know what you think in the comments!

Thanks for taking the time-

Debbie

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