Smashed Potatoes + Tahini Nutritional Yeast Drizzle
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
- for the potatoes:
- 24 baby potatoes washed and rinsed (i got mine from calgary farmers market)
- 3 tbsp extra virgin olive oil - kouzini
- 1 tbsp salt
- 1 tsp fresh cracked pepper
- juice of one lemon
- garnish:
- few slices of lime to finish it off
- 1/2 of fresh coriander
- pinch of garlic powder
- for the sauce:
- 2 large tbsp tahini
- 3 tbsp nutritional yeast
- pinch of salt and pepper
- 1/2 tsp of garlic powder
- 3 tsp water - add to reach your desired consistency
- Carbohydrate 1.06861791667762 g
- Cholesterol 0 mg
- Fat 0.0836241666672177 g
- Fiber 0.408562500237931 g
- Protein 0.695627083335184 g
- Saturated Fat 0.0113516666668323 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.956333333340771 mg
- Sugar 0.660055416439692 g
- Trans Fat 0.0252116666666903 g
- Calories 6 calories
Preheat open to 375.Line a baking sheet with parchment paper.Fill a large pot with water, and bring to a boil.Add half the tbsp of salt to the water.Add washed, and rinsed potatoes to water and let them cook for 15 minutes.Strain potatoes, and add them to the baking sheet.Drizzle potatoes with 2 tbsp of EVOO, save the other tbsp for the end.Add the rest of the salt, pepper, and lemon. Toss them around with your hands so that they are well coated, but be careful the potatoes might still be pretty hot.Pop them in the oven for around 10 minutes at 375, then finish them off with a broil for another 10 minutes. Keep an eye on them to avoid burning!In the mean time, make the sauce! Add all ingredients, apart from the water to a bowl and stir gently - I used a spoon but a mini whisk is cool. Slowly add water to thin out the sauce. Add as much or as less as you desire!Remove the potatoes from the oven, and using a large glass just begin to smach the potatoe open by pressing down on them.Garnish with coriander and lime - hint: vegan butter would be rad here too!Serve immediately, or great cold too!Enjoy!
