SMASHED POTATOES WITH SOUR CREAM & CHIVES RECIPE (VEGAN)
Hope you are doing well. Today I am sharing a vegan recipe featuring Smashed Potatoes with Vegan Sour Cream and Chives! It’s so good, you can’t stop at just one. I can’t take all the credit for the smashing technique as I learned it from Chef Jamie Oliver but I thought why not share it with my readers!
For this recipe, I am collaborating with EarthFresh and I am using their organic Baby Yellow Potatoes. These potatoes make this recipe easy because there is no peeling involved! All they need is a good rinse, 10 minutes to boil and 30 minutes in the oven! I’m also using vegan sour cream, fresh chives, garlic cloves, garlic powder, olive oil and salt.
I hope you try this recipe out and if you enjoy it, please share it with your family and friends.
Disclaimer: I am sponsored with EarthFresh for this post.
SMASHED POTATOES WITH SOUR CREAM & CHIVES (VEGAN)
SERVES 6 AS A SIDE | READY IN 50 MINUTES
3 lbs EarthFresh Organic Baby Yellow Potatoes, washed with skin on
6 garlic cloves, with skin on
1 tsp garlic powder
2 tsp salt
4 tbsp organic extra virgin olive oil
1/2 cup vegan sour cream
1/2 cup fresh dill, finely chopped
Required: Large Baking Sheet
Boil potatoes for 10 minutes over medium heat. Strain them in a colander. Preheat the oven to 425 degrees F.
On a well oiled baking sheet with garlic cloves, lay your potatoes on it. Using a measuring cup, flatten the potatoes halfway. Season with salt, garlic powder and more olive oil.
Bake for 20 minutes on the middle rack. Meanwhile, finely chop your fresh chives and set aside.
Once potatoes have baked, remove them from the oven and using the same measuring cup, flatten the potatoes again for extra crispiness. Bake for another 10 minutes.
Plate your potatoes, garnish them with vegan sour cream and fresh chives. Serve hot and enjoy!
Wash your potatoes.
Boil them in a large pot for 10 minutes
Strain your potatoes in a colander
Preheat your oven to 425 degrees F. Lay potatoes on a well oiled baking sheet with the garlic cloves
Using the bottom of a measuring cup, smash the potatoes halfway
Season with salt, garlic powder and more olive oil.
Bake for 20 minutes at 425 degrees F.
Meanwhile, finely chop chives
Remove potatoes from oven.
Flatten the potatoes again with measuring cup, creating more surface area for extra crisp. Bake for another 10 more minutes.
Plate your potatoes, add a dollop of sour cream to each one and garnish with fresh chives. Enjoy!