Potato Squashers Recipe #294371
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)
1½ hours | 5 min prep
SERVES 6
- 6 small yukon gold potatoes or 6 medium yukon gold potatoes (about 2 lb/900 g)
- 2 tablespoons extra-virgin olive oil
- sea salt
- 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.
- Remove from oven and increase heat to 450°F Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
- Drizzle with 1 tbsp olive oil. Sprinkle with salt. Bake 12 minutes.
- 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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5 stars