Hello hive friends.
Canadian and American thanksgiving have just past, but the festive season doesn't end here. There have been feasts and will be feasts celebrating Christmas, also Hanuka in the next month. This is when many tables will be adorned with plates of food.
Potatoes are usually somewhere on there, in some form or another.
I have recently gotten my hands on some mini red potatoes. They were on sale for 99 cents. I couldn't resist that deal. They are usually more expensive then the regular ones.
It seems to have been a long time trend to make smashed potatoes. I have finally done it. It's a fun and simple way to use little potatoes.
They usually have a topping or garnish or sauce on them. For me I will use what is in my fridge.
This is an alternative snack to potato chips which I need to lay off of for a while.
Smashed potatoes
1 1/2 pounds mini potatoes
1/4 cup olive oil
1 tsp garlic powder
1 tsp black pepper
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1tsp paprika
1 tsp thyme
1tbs salt
Salt the water.
Add potatoes and cook until tender making sure they don't fall apart.
I wasn't sure what flavour profile I would go with. I chose mid east. The possibilities are endless. I had certain ingredients in my fridge so a tahini sauce was what was decided.
Tahini sauce
1/2 cup tahini paste
2 tablespoons olive oil
1/4 cup lemon juice
3 or 4 cloves garlic
1/4 cup pomegranate molasses
Water as needed to get a sauce consistency
Salt and pepper to taste
1 tablespoon sumac
I added the ingredients to my bullet blender which is all that I have left. My food processors have all broken.
The tahini was quite thick so I added a little water, a bit at a time to get the blender moving, and the garlic fully incorporated.
Meanwhile I was checking the potatoes to see if they were cooked through. Once they were cooked to a point where they could be crushed, but not mushy, I drained them and put them in a mixing bowl.
The olive oil was added then gently tossed to coat the potatoes.
The seasonings were added and tossed, making sure the potatoes are well coated.
Grab a jar or a clean plate to smash down the potato. Don't go all the way down but make them as flat as possible.
I haven't done this before so I was a little worried that they wouldn't stay together. This was the most difficult part of the process. Next time I will be much more secure about this operation.
Using a rectangle baking sheet, I placed each potato on top of this after I lined it with parchment paper. It could go straight on the pan as well.
The remainder of the spiced oil left in the bowl was brushed on top.They were placed in a preheated oven at 425 F. I don't remember the exact timing. I just kept checking to make sure they were getting some colour.
When they were browned around the edges and crispier, They were ready to come out. I was quite surprised that they stayed in tacked.
I had fresh herbs in the fridge so they were garnished with dill, parsley and cilantro along with a drizzle of tahini sauce.
I was quite pleased with how they turned out.
I spent 99 cents on the bag of little red potatoes and this was only half the bag.
This could have been done in the air fryer or even fried in a pan. But I believe they are done in the oven for best results.
Thanks for dropping by
design by: @KidSisters
Photos taken with a Nikon D7500