How do you like your potatoes... Mashed, or Smashed?!?
If you are like our team members at Coconuts of the Caribbean then you would love the smashed potato recipe!
See recipe below ⬇️⬇️⬇️
Herb Smashed Potatoes (fun and crispier way to bake potatoes!)
1 lb red baby potatoes
4 tbsp Coconuts of the Caribbean coconut oil
1 tbsp parsley, finely chopped
1 tsp thyme, finely chopped
1 tsp rosemary, finely chopped
1 tsp red chili flakes
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp Dijon mustard
Salt and black pepper to taste
Vegan sour cream (optional)
1 can full fat coconut milk, left in the fridge overnight
1-2 Tbsp. fresh lemon juice or apple cider vinegar
1/8 tsp. sea salt
Refrigeration will cause the cream to separate from the milk, scrape out cream and reserve milk for smoothies or drinking!
Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon juice or sea salt if needed.
Can stay in fridge for about a week.
Boil potatoes in a large pot until tender or until a toothpick can be easily inserted.
While the potatoes are boiling prepare herb mixture by combining coconut oil, parsley, thyme, rosemary, red chili flakes, mustard, salt, black pepper, onion and garlic powder. Whisking to fully incorporate.
Drain potatoes of excess water and place on a lined and greased baking sheet.
Using a circular potato masher or the bottom of a glass, carefully press down on each potato to smash. Brush each side of the smashed potatoes with a generous amount of the herb mixture.
Place potatoes in a 450°F pre-heated oven for 25-30 mins, flipping them half way in-between cooking ensuring they are golden brown and crispy. Best served immediately.