Your new favorite way to cook and eat potatoes. Easy boiled, smashed then baked to the perfect crisp. They can be eaten with a fork or by hand and dip into sauces.
Ingredients
Roughly 2-3 lbs of small potatoes
2 tbsp vegan butter
1 tbsp of olive oil
1/2 tsp of garlic salt
Pinch of dried parsley
Pinch of salt for boiling potatoes
Directions
Preheat oven to 425
In a large pot boil water
Once boiling add in a pinch of salt and your potatoes
Cook until tender, roughly 20 minutes (you don't want them mushy, just tender)
Drain potatoes
Place onto prepared baking sheet
Using a flat spatula carefully press down each potato to smash/flatten
Repeat with remaining potatoes
Let sit for at least 5-10 minutes for steam to evaporate so they dry out a bit
Melt your butter and add in your olive oil, garlic salt and parsley
Brush the top of your smashed potatoes with butter mix
Place into preheated oven and bake for roughly 30-40 minutes, until crispy and golden
You don't need to flip them
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