Crispy Smashed Potatoes

Name: Crispy Smashed Potatoes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 20 baby potatoes; 1 tsp paprika; 1 tbsp extra virgin olive oil; 1/2 lemon, juice; Generous pinch of salt; 1/4 tsp black pepper; 4 tbsp plain vegan yoghurt; 2 tsp tahini; 1 tsp Dijon mustard; 1/2 red onion, thinly sliced; 32ml vinegar; 1/2 tsp sugar; 1/4 tsp salt; 2 tbsp Fresh dill, roughly chopped; 2 tbsp Fresh chives, roughly chopped

6 steps

Prep:5minCook:50min

Updated at: Thu, 17 Aug 2023 09:49:10 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories169.9 kcal (8%)

Total Fat5.2 g (7%)

Carbs25.7 g (10%)

Sugars2 g (2%)

Protein4.7 g (9%)

Sodium230.2 mg (12%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

20baby potatoes

1 tsppaprika

1 Tbspextra virgin olive oil

0.5lemon

juice

salt

generous

¼ tspblack pepper

4 Tbspplain vegan yoghurt

2 tsptahini

1 tspdijon mustard

0.5red onion

thinly sliced

32mlvinegar

½ tspsugar

¼ tspsalt

2 Tbspfresh dill

roughly chopped

2 TbspFresh chives

roughly chopped

Instructions

Step 1

In a large saucepan of salted boiling water, carefully add the baby potatoes. Cook the potatoes for 20 minutes until soft enough that you can poke a fork through them and then drain. Place potatoes back in the saucepan and cover with oil.

Sauce Pan

Fork

Step 2

Meanwhile, preheat the oven to 200C.

Step 3

Whisk the yoghurt, tahini, mustard, lemon juice, salt and black pepper until smooth; place aside.

Step 4

To make the quick pickle, add the vinegar, salt and sugar in a saucepan over medium low heat, stir until the salt and sugar are dissolved, remove from heat and cover the thinly sliced red onion; set aside.

Step 5

Gently press the potatoes with the base of an empty jam jar until the peel breaks and place them on a baking sheet. Bake for 20 minutes until golden and the edges are crispy.

Step 6

Add the crispy potatoes to a serving plate with a few dollops of the dressing, pickled red onions and fresh herbs.