I want to say a super thank you to everyone who sent me lovely and supportive messages when I posted 1 Year Vegan. I felt so very loved and supported!! Yay!
Now onto potatoes. Have any of you read the book The Starch Solution? I haven’t either… But I did browse through it and I do like to watch you tube videos of Dr. John A. McDougall, the author of the Starch Solution, and you can also see him in a couple of my fav health documentaries. Basically, the summary of his book (from what I gather since I haven’t actually read it yet), is that humans have always thrived, and will continue to thrive on starch based foods. That we shouldn’t hold back on eating these delights, including rice, corn, and yes, potatoes. Mmmm….Potato-y. There is something about these little smashed dudes that are so darn scrumptious. They are kind of like a french fry who fell in love with a mashed potato…..Anyways, where was I? Oh yes, starch. So dig into these awesome smashed baby potatoes recipe, serve them with a salad and some other veggies, and get your potato belly on! (Which will be flat according to Dr. McDougall). Gotta love that!
Smashed Baby Potatoes:
Small Bag of Baby Potatoes (I like the multi-coloured ones but whichever you prefer)
Glug of Olive Oil
Couple Pinches of Chili Powder
Shake of Garlic Powder
Salt and Pepper
A few pinches of Rosemary
Several pinches of Parmegan (Vegan Parmesan)
Preheat your oven to 350F. Rinse your potatoes then pat them dry.
Now all freshly rinse, and poked, dry them off, and toss them into a large bowl. Drizzle with olive oil, several pinches of salt (potatoes love salt), a few grinds of pepper, and a shake or two of garlic powder, and a pinch or two of chill powder. Toss the bowl so each potato is nicely coated in the olive oil and spices.
Bake for 15-25 mins. I know that is a large span of time, but it really depends on how small your potatoes are. So test them every now and then. They are ready when they can be easily poked with a fork all the way to the center, nice and soft and fluffy. Mine took 15 mins. While their baking, finely chop the rosemary.
When they are fork ready, remove them from the oven. Crank your oven to broil. Now smash your potatoes! You can do this with a potato masher like I did, the bottom of a glass, the side of a large knife, whatever suits your fancy. Try to squish them just to the point that they are smooshed, but they still hold together as one potato. Sprinkle your chopped up rosemary, and Parmegan (Vegan Parmesan) on each potato. Pop them under the broiler for 2-6 mins. Just until the tops brown up nicely.
These make a super yummy side dish. You can dip them in salsa, vegan sour cream, or ketchup like fries, or you can just serve them as is.