Smashed Potatoes With Tahini Nutritional Yeast Drizzle
Try this scrumptious Smashed Potatoes With Tahini Nutritional Yeast Drizzle recipe, cooked to perfection.
Try this scrumptious Smashed Potatoes With Tahini Nutritional Yeast Drizzle recipe, cooked to perfection.
- for the potatoes:
- 24 baby potatoes washed and rinsed (i got mine from calgary farmers market)
- 3 tbsp extra virgin olive oil - kouzini
- 1 tbsp salt
- 1 tsp fresh cracked pepper
- juice of one lemon
- garnish:
- few slices of lime to finish it off
- 1/2 of fresh coriander
- pinch of garlic powder
- for the sauce:
- 2 large tbsp tahini
- 3 tbsp nutritional yeast
- juice of one lemon
- pinch of salt and pepper
- 1/2 tsp of garlic powder
- 3 tsp water - add to reach your desired consistency
- Carbohydrate 1.06861791667762 g
- Cholesterol 0 mg
- Fat 0.0836241666672177 g
- Fiber 0.408562500237931 g
- Protein 0.695627083335184 g
- Saturated Fat 0.0113516666668323 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.956333333340771 mg
- Sugar 0.660055416439692 g
- Trans Fat 0.0252116666666903 g
- Calories 6 calories
Step-by-step
- Preheat open to 375.
- Line a baking sheet with parchment paper.
- Fill a large pot with water, and bring to a boil.
- Add half the tbsp of salt to the water.
- Add washed, and rinsed potatoes to water and let them cook for 15 minutes.
- Strain potatoes, and add them to the baking sheet.
- Drizzle potatoes with 2 tbsp of EVOO, save the other tbsp for the end.
- Add the rest of the salt, pepper, and lemon. Toss them around with your hands so that they are well coated, but be careful the potatoes might still be pretty hot.
- Pop them in the oven for around 10 minutes at 375, then finish them off with a broil for another 10 minutes. Keep an eye on them to avoid burning!
- In the mean time, make the sauce! Add all ingredients, apart from the water to a bowl and stir gently - I used a spoon but a mini whisk is cool. Slowly add water to thin out the sauce. Add as much or as less as you desire!
- Remove the potatoes from the oven, and using a large glass just begin to smach the potatoe open by pressing down on them.
- Garnish with coriander and lime - hint: vegan butter would be rad here too!
- Serve immediately, or great cold too!
- Enjoy!
How do you keep roasted potatoes crisp after they have cooled? The secret lies in a two-stage thermal process: boiling until tender followed by a high-heat oven roast at 375 degrees Fahrenheit. Parboiling gelatinizes the interior starches. Once drained, coat the tubers thoroughly in extra virgin olive oil before they hit the parchment-lined baking sheet. This oil barrier prevents moisture from escaping too rapidly during the initial ten-minute bake, while the subsequent ten-minute broil shatters the exterior skin into jagged, absorbent edges.
Equipment demands are minimal. A standard heavy-bottomed glass or mason jar suffices to flatten each potato. Press down firmly once they emerge from the oven while they retain internal steam. If the base fractures completely rather than flattening into a cohesive disk, simply press the pieces back together; the starch will act as a natural binder during the broiling phase.
For advance preparation, roast the potatoes ahead of time and store them unflattened in an airtight container for up to three days. Reheat them on a hot sheet pan in a 400-degree oven for eight minutes to restore surface crispness before applying the mechanical smash. Whisk the tahini sauce separately, adding cold water a half-teaspoon at a time until it reaches a pourable consistency that clings to a spoon without running.
