Purple Smashed Potatoes with Avocado Cashew Cream
You can never have too many side dish recipes, so give Purple Smashed Potatoes with Avocado Cashew Cream a try. This recipe serves 3 and costs $1.58 per serving. One portion of this dish contains approximately 6g of protein, 15g of fat, and a total of 278 calories. A mixture of fresh cilantro leaves, water, purple potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 12 foodies and cooks. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Pumpkin & Peanut Butter. Overall, this recipe earns a super spoonacular score of 86%. If you like this recipe, you might also like recipes such as Crispy Smashed Potatoes with Avocado Garlic Aioli, Sour Cream and Caviar Topped Purple Potatoes, and Smashed Potatoes with Sour Cream and Chives.
Servings: 3
Cooking duration: 40 minutes
Ingredients:
1/2 avocado
1/4 cup cashews, soaked for at least 2 hours in water
1 tablespoon extra virgin olive oil
handful of fresh mint or cilantro leaves (plus more for garnish)
juice of half a lemon
15-20 small purple potatoes (about 1 lb)
salt and pepper, as desired
1-3 tablespoon water, depending on desired consistency
Equipment:
pot
oven
baking sheet
food processor
blender
Cooking instruction summary:
Boil whole purple potatoes in a large pot of salted water for 10-15 minutes, or until fork tender. Drain and let cool for a few minutes. Preheat the oven to 400F. Place cooled potatoes on a baking sheet and use a fork to smash them down, while still leaving the whole potato in tact. Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes, or until they've reached your desired crispiness. While the potatoes are roasting, time to make the avocado cashew cream! Place 1/2 avocado, 1/4 cup of soaked cashews, juice of half a lemon, salt, pepper, and a handful of mint or cilantro in a high speed blender or food processor. Puree, adding in 1-3 tablespoons of water while it blends until it reaches your desired consistency. Once the smashed potatoes are crispy, drizzle them with the avocado cashew cream. I used a ziplock bag to drizzle (I just cut a tiny pieces off one of the corners), but feel free to use a spoon or fork. Garnish with remaining herbs. Sprinkle with a little more salt and pepper, then serve immediately!
Step by step:
1. Boil whole purple potatoes in a large pot of salted water for 10-15 minutes, or until fork tender.
2. Drain and let cool for a few minutes.
3. Preheat the oven to 400F.
4. Place cooled potatoes on a baking sheet and use a fork to smash them down, while still leaving the whole potato in tact.
5. Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
6. Bake for 30-40 minutes, or until they've reached your desired crispiness.
7. While the potatoes are roasting, time to make the avocado cashew cream!
8. Place 1/2 avocado, 1/4 cup of soaked cashews, juice of half a lemon, salt, pepper, and a handful of mint or cilantro in a high speed blender or food processor. Puree, adding in 1-3 tablespoons of water while it blends until it reaches your desired consistency.
9. Once the smashed potatoes are crispy, drizzle them with the avocado cashew cream. I used a ziplock bag to drizzle (I just cut a tiny pieces off one of the corners), but feel free to use a spoon or fork.
10. Garnish with remaining herbs. Sprinkle with a little more salt and pepper, then serve immediately!
Nutrition Information:
covered percent of daily need
