Crispy Smashed Potatoes

"I just made this recipe for my boyfriend and I and it blew our minds! So good."

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To start, cover the potatoes with cold water, season very generously with salt, and bring to a boil.

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Transfer the potatoes to two rimmed sheet pans. Using the bottom of a mug, measuring cup, or glass, smash down on them.

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Roast the potatoes at 450ºF/232ºC for 30 minutes, rotating the location of the pans in the oven halfway through.

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For the ginger-tahini sauce, add all the ingredients to a food processor.

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Blend until smooth, creamy and thick but pourable.

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Transfer the roasted potatoes to a serving platter.

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Drizzle some of the sauce on top.

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Scatter the sliced scallions on top.

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Scatter the sliced chili peppers, mint/Thai basil and cilantro on top.

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Add the roasted peanuts on top and serve with remaining sauce on the side for dipping.

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Get the recipe!

rainbowplantlife.com

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Crispy Smashed Potatoes

"I just made this recipe for my boyfriend and I and it blew our minds! So good."

"I just made this recipe for my boyfriend and I and it blew our minds! So good."

"I definitely will be making this maybe too often for a while."

"I definitely will be making this maybe too often for a while."

"I’ve made it twice now and honestly cannot recommend highly enough. So full of flavor!"

"I’ve made it twice now and honestly cannot recommend highly enough. So full of flavor!"

To start, cover the potatoes with cold water, season very generously with salt, and bring to a boil.

To start, cover the potatoes with cold water, season very generously with salt, and bring to a boil.

Reduce heat and simmer for 12-15 minutes until just fork tender. Drain the potatoes.

Reduce heat and simmer for 12-15 minutes until just fork tender. Drain the potatoes.

Transfer the potatoes to two rimmed sheet pans. Using the bottom of a mug, measuring cup, or glass, smash down on them.

Transfer the potatoes to two rimmed sheet pans. Using the bottom of a mug, measuring cup, or glass, smash down on them.

Use a pastry brush or your hands to coat them in oil, flip and repeat. Season with salt and pepper.

Use a pastry brush or your hands to coat them in oil, flip and repeat. Season with salt and pepper.

Roast the potatoes at 450ºF/232ºC for 30 minutes, rotating the location of the pans in the oven halfway through.

Roast the potatoes at 450ºF/232ºC for 30 minutes, rotating the location of the pans in the oven halfway through.

Roast until crispy and brown on the outside but tender on the inside.

Roast until crispy and brown on the outside but tender on the inside.

For the ginger-tahini sauce, add all the ingredients to a food processor.

For the ginger-tahini sauce, add all the ingredients to a food processor.

Blend until smooth, creamy and thick but pourable.

Blend until smooth, creamy and thick but pourable.

Transfer the roasted potatoes to a serving platter.

Transfer the roasted potatoes to a serving platter.

Drizzle some of the sauce on top.

Drizzle some of the sauce on top.

Scatter the sliced scallions on top.

Scatter the sliced scallions on top.

Scatter the sliced chili peppers, mint/Thai basil and cilantro on top.

Scatter the sliced chili peppers, mint/Thai basil and cilantro on top.

Add the roasted peanuts on top and serve with remaining sauce on the side for dipping.

Add the roasted peanuts on top and serve with remaining sauce on the side for dipping.

Get the recipe!

rainbowplantlife.com

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