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Nutrition Facts
Serving Size 1 (126g) Recipe makes 6 servings
Calories 146
Calories from Fat 41		(28%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 463mg		13%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 2.2g	8%
	Sugars 1.1g
Protein 2.3g		4%
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Toasting in the New Year II

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Saturday meal

~Rita~

Potato Squashers

Recipe #294371 | 1½ hours | 5 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: Dreamer in Ontario
Mar 25, 2008

Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings i.e. sour cream)

SERVES 6 (change servings and units)

Ingredients

6 small yukon gold potatoes or 6 medium yukon gold potatoes (about 2 lb/900 g)
2 tablespoons extra-virgin olive oil
sea salt

Directions

1
Preheat oven to 400°F Scrub potatoes and pierce with knife. Place on parchment lined baking sheet and bake for 1 hour or until tender when pierced.
2
Remove from oven and increase heat to 450°F Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
3
Drizzle with 1 tbsp olive oil. Sprinkle with salt. Bake 12 minutes.
4
Flip potatoes and drizzle with remaining oil. Sprinkle with salt. Bake 12 minutes or until outer edges and skins are crispy and golden.

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Featured Reviews for This Recipe

From: CoffeeB

On Oct 11, 2009

What a great alternative to the standard baked potato. And who would have thought with just the addition of a few x-tra ingredients the flavor goes way up. I did sprinkle a touch of garlic salt on the one side along with some sprinkles of baconbits and shredded cheddar. Yum, Yum!!! Made for HolidayTag.

0 people found this review helpful

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From: White Rose Child

On Oct 2, 2009

I loved these! When I told my brother we were having giant french fries for supper, his eyes got all big- and that's what these tasted like, though they were easier and healthier. Even using plain old white potatoes, they tasted great. On the second side I tried brushing the oil on, which helped it spread better. I'll make these again ASAP! Thanks! UPDATE: The words of my (picky) little brother the next day: "That potato was one of the best things I've ever eaten!" AND ANOTHER UPDATE: I'm now living with my cousin and her family, and they raved over these, too! I added a little chopped garlic to the olive oil on the second side. *yum*. These will definitely be a repeat here!

1 person found this review helpful

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From: Ethan's Mom

On Jul 8, 2008

Anything that is potato is good! I do mine a little differntly so I hope you don't mind that I share. I cook the potatoes in the microwave first then I squash them. I pan fry them in olive oil and top with shredded cheddar, bacon bits and green onion. Lovely recipe!!

10 people found this review helpful

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From: PaulaG

On Apr 3, 2008

We loved these potatoes. They are crispy on the outside with tender potato inside. The directions are well written and easy to follow. This was served with steam vegetables and Simple and Healthy Poached Salmon for a delicious meal. Made for PAC Spring 2008.

6 people found this review helpful

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