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๐ฆ๐จ๐ ๐๐ ๐ฆ๐ ๐๐ฆ๐๐๐ ๐ฃ๐ข๐ง๐๐ง๐ข๐๐ฆ ๐ช/ ๐๐ข๐ฅ๐ฆ๐๐ฅ๐๐๐๐ฆ๐ ๐๐ฅ๐๐๐
I feel like the time between Christmas and New Yearโs is all about snacks and Iโm here for it! These crispy smashed potatoes are seasoned with sumac and served with a creamy horseradish sauce. Itโs the flavor combo you donโt want to miss!
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
24 oz (680 g) small Red or Yukon Potatoesโจ1 1/2 tsp (7.5 g) ground Sumacโจ1/2 tsp (3 g) Garlic Powderโจ2 Tbsp (30 g) chopped Parsley (plus more for garnish)โจ3 Tbsp (30 ml) Avocado or Olive OilโจSalt & Pepper to tasteโจ
๐๐ผ๐ฟ๐๐ฒ๐ฟ๐ฎ๐ฑ๐ถ๐๐ต ๐๐ฟ๐ฒ๐ฎ๐บ
โจ3/4 cup (150 g) Vegan Sour Creamโจ2 Tbsp (30 g) or to taste prepared Horseradish โจ1 1/2 Tbsp (22.5 ml) Lemon JuiceโจSalt & Pepper to taste
Note: The flatter you smash your potatoes the crispier the texture will be.
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐
1. Add the potatoes to a large pot of water and bring them to a boil on medium high heat. Allow them to boil for 15 -20 minutes or until fork tender but not too soft. Drain and rinse with cold water. Then let them cool until comfortable to handle.
2. While the potatoes are boiling make the horseradish sauce. Mix together the vegan sour cream, horseradish, lemon juice, salt & pepper. Refrigerate until ready to use.
3. Add the cooled potatoes to a large bowl and coat with 2 tbsp of oil. Add in the sumac, garlic powder, salt, pepper and chopped parsley. Mix until they are well coated.
4. Place the potatoes onto a parchment lined baking sheet and using the bottom of a glass, gently smash the potatoes to flatten. Add any remaining seasoning mix from the bowl onto the potatoes and drizzle them with the remaining tbsp of oil. Bake at 425 for 15-20 minutes or until edges are nicely browned and crispy.
5. Serve the potatoes warm, garnished with more chopped parsley and the horseradish sauce.
#theyummyvegan #crispypotatoes #miamivegan #vegansnackideas
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