These delicious crispy oven roasted smashed pink potatoes with pink pepper, fresh herbs and smoked paprika make a nice vegan side for almost anything.
They work especially well with soy satay and they are delicious with apricot mustard sauce.
I created them for the food photography challenge by the little plantation and then we liked them so much, I knew you would, too. So I put the recipe on the blog.
SMASHED PINK POTATOES
These delicious smashed pink potatoes with pink pepper, fresh herbs and smoked paprika make a nice vegan side for almost anything
Ingredients
- 12 small pink potatoes or any other small potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pink pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon of panko/ breadcrumbs
- pink pepper and fresh herbs
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Wash the potatoes and cook in salt water for 15 minutes, then drain and let them cool off a bit.
- Pre-heat the oven to 220°C (430°F).
- Mix the salt, onion powder, garlic powder, smoked paprika powder and the olive oil.
- Place the cooled potatoes on a baking sheet, and gently press them down with the palm of your hand. Brush them with spiced olive oil and sprinkle the breadcrumbs over them.
- Bake for about 35 minutes, until they are browned and crispy.
- Serve with fresh herbs, pink pepper, flaky salt and vegan mayo or sour cream, peanut sauce or apricot mustard sauce.
Notes
Serve with fresh herbs, pink pepper, flaky salt and vegan mayo or sour cream, peanut sauce or apricot mustard sauce.
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet
