Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

Smashed Crispy Cracked Potatoes with Cucumber Dill Garlic Sauce
(Serves 4) – Vegan, Gluten-Free, Soy-Free

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Potatoes are extraordinary. They are so versatile, easy to use and so many potato dishes can be created, try this recipe my spinach cakes or potato leek soup.

Ingredients:
24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.
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If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
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If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

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Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Smashed Cracked Potatoes with Cucumber Dill Garlic Sauce

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:

24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.

If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

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6 thoughts on “Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

  1. The Gentle Vegan says:

    Hello! I tried the cucumber dill sauce here and it turned out great!! I dipped carrots and crackers however I think I’ll try the potatoes as well, I didn’t because I was scared by the frying as so many people are rawtil4 and oil is bad! However I like to be happy when I eat so I’d still like to try the full recipe!! Thanks for the inspiration to try a new sauce 🙂 Tammy.

    Liked by 1 person

    • veganrescue says:

      Hi Tammy! Thank you so much for trying my recipe, so glad you did. I have many other sauces/dips too. I’m starting to think they should have their own section, lol.
      With regards to the potatoes, I offer both options in this recipe – fried and baked. It is pictured being fried in olive oil, however, you can baked these up also.
      Below is an excerpt from the recipe.

      If Frying:
      -Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
      If Baking:
      -Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.”

      I truly appreciate that you tried the sauce. I’m honored. 🙂

      Like

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