These crispy smashed potatoes are ‘the best snack to ever exist’ - and they're so easy to make!
- Replies 4
We here at the SDC love a good snack, especially one that’s both delicious and easy to make. That’s why we were so excited when we came across this recipe for crispy smashed potatoes from plant-based cookbook author Carleigh Bodrug.
Trust us – once you try them, these potatoes will quickly become your new favourite snack!
In a now-viral Instagram video, Carleigh shared her own take on the traditional Caribbean staple dish, Tostones – which are made from fried green plantains. Instead of using plantains, she used large potatoes and served them with green goddess dressing.
‘I tried smashed potatoes and OMG they are worth the hype!’ Carleigh captioned in her post.
‘In my opinion, small potatoes are overrated for this trend. Find big, golden Yukon golds!’ She added.
Similarly, you can use other varieties such as pontiac, coliban, kipfler, sebago, mozart, rodeo, Kestrel, golden delight, or toolangi delight.
Carleigh started by boiling six large potatoes in a pot with six cups of water, and a teaspoon of salt.
Once the water boiled, she lowered the heat and let the spuds cook for 20 to 30 more minutes until they were tender.
While waiting, she preheated her oven to 200°C and lined a baking tray.
Using a butter knife, the chef sliced through each spud and squashed them down using the bottom of a mug. Then, she seasoned them with salt, garlic powder, and pepper as well as a drizzle of olive oil to make them extra crispy! It already sounds delicious!
Carleigh said dried herbs, paprika, chilli powder and cumin, or spice mixes like Cajun or taco seasoning can be added for flavour.
After seasoning, Carleigh placed the potatoes in the oven for 30 to 40 minutes until they were crunchy and golden.
While waiting for the spuds to cook, she made her green goddess dressing by adding parsley, coriander, avocado, garlic, water, raw cashews and salt to a blender and mixing them until smooth.
For the full list of ingredients and method for this recipe, you can check below:
Ingredients:
For the potatoes:
To cook crispy, smashed potatoes:
Carleigh’s take on Tostones sounds scrumptious, wouldn’t you agree, members? Are you keen on making this simple snack too? Let us know your thoughts in the comments below!
Trust us – once you try them, these potatoes will quickly become your new favourite snack!
In a now-viral Instagram video, Carleigh shared her own take on the traditional Caribbean staple dish, Tostones – which are made from fried green plantains. Instead of using plantains, she used large potatoes and served them with green goddess dressing.
‘I tried smashed potatoes and OMG they are worth the hype!’ Carleigh captioned in her post.
Carleigh promoting her cookbook, PlantYou. Credit: plantyou/Instagram
‘In my opinion, small potatoes are overrated for this trend. Find big, golden Yukon golds!’ She added.
Similarly, you can use other varieties such as pontiac, coliban, kipfler, sebago, mozart, rodeo, Kestrel, golden delight, or toolangi delight.
Carleigh started by boiling six large potatoes in a pot with six cups of water, and a teaspoon of salt.
Once the water boiled, she lowered the heat and let the spuds cook for 20 to 30 more minutes until they were tender.
While waiting, she preheated her oven to 200°C and lined a baking tray.
Carleigh trying out her finished dish. Credit: plantyou/Instagram
Carleigh said dried herbs, paprika, chilli powder and cumin, or spice mixes like Cajun or taco seasoning can be added for flavour.
After seasoning, Carleigh placed the potatoes in the oven for 30 to 40 minutes until they were crunchy and golden.
While waiting for the spuds to cook, she made her green goddess dressing by adding parsley, coriander, avocado, garlic, water, raw cashews and salt to a blender and mixing them until smooth.
For the full list of ingredients and method for this recipe, you can check below:
Ingredients:
For the potatoes:
- 6 large potatoes
- 2 tsp salt
- ½ tsp garlic powder
- cracked black pepper (optional) to taste
- olive oil, a drizzle
- ¼ cup parsley
- ¼ cup cilantro
- ½ avocado
- 3 cloves garlic
- ½ cup water
- 2 tbsp raw cashews
- ½ tsp sea salt
To cook crispy, smashed potatoes:
- In a large pot, add 6 cups of water and 1 teaspoon of salt. Add the potatoes, and bring them to a boil. Reduce the heat, and allow the potatoes to cook for 20 to 30 minutes depending on the size of the potatoes, until fork tender.
- Line a baking sheet and preheat the oven to 200°C.
- Drain the water, and place the potatoes on the baking sheet at least 1 inch apart.
- Using a butter knife, make a soft slice about halfway through each potato. Then, using the bottom of a cup or a mug, smash each of the potatoes.
- Season with salt, garlic powder and pepper as desired. At this time, you can drizzle with olive oil, if desired.
- Place in the oven and bake for 30 to 40 minutes until the potatoes are golden.
- To make the dressing, just add all the ingredients in a blender and mix until smooth.
.png){kind=icon}
