sumac smashed potatoes horseradish cream

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𝗦𝗨𝗠𝗔𝗖 𝗦𝗠𝗔𝗦𝗛𝗘𝗗 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦 𝗪/ 𝗛𝗢𝗥𝗦𝗘𝗥𝗔𝗗𝗜𝗦𝗛 𝗖𝗥𝗘𝗔𝗠

I feel like the time between Christmas and New Year’s is all about snacks and I’m here for it! These crispy smashed potatoes are seasoned with sumac and served with a creamy horseradish sauce. It’s the flavor combo you don’t want to miss!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

24 oz (680 g) small Red or Yukon Potatoes 1 1/2 tsp (7.5 g) ground Sumac 1/2 tsp (3 g) Garlic Powder 2 Tbsp (30 g) chopped Parsley (plus more for garnish) 3 Tbsp (30 ml) Avocado or Olive Oil Salt & Pepper to taste 
𝗛𝗼𝗿𝘀𝗲𝗿𝗮𝗱𝗶𝘀𝗵 𝗖𝗿𝗲𝗮𝗺
 3/4 cup (150 g) Vegan Sour Cream 2 Tbsp (30 g) or to taste prepared Horseradish  1 1/2 Tbsp (22.5 ml) Lemon Juice Salt & Pepper to taste

Note: The flatter you smash your potatoes the crispier the texture will be.

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

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