These delicious smashed pink potatoes make a nice side for almost everything, especially for 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.
Would you like to watch the video first?
Recipe for the smashed pink potatoes
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
- 1/2 teaspoon smoked paprika
- 1 teaspoon of panko/ breadcrumbs
- fresh herbs and pink pepper
Instructions
Wash the potatoes and cook 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.
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
- Wash the potatoes and cook 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.
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