Sumac Smashed Potatoes with Horseradish Cream

Sumac Smashed Potatoes with Horseradish Cream

Smashed Potatoes are exactly how they sound, smashed which is part of the fun in making them. They have both a crispy outside and a fluffy inside which in my opinion make the best kind of baked potatoes. These are covered in a delicious blend of Sumac, Garlic and Parsley and served with a tangy Horseradish Sauce. Easy enough to make any day of the week.

Serves 3-4

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Ingredients

24 oz (680 g) small Red or Yukon Potatoes
1 1/2 tsp (7.5 g) ground Sumac
1/2 tsp (3 g) Garlic Powder
2 Tbsp (30 g) chopped Parsley (plus more for garnish)
3 Tbsp (30 ml) Avocado or Olive Oil
Salt & Pepper to taste

Horseradish Cream
3/4 cup (150 g) Vegan Sour Cream
2 Tbsp (30 g) or to taste prepared Horseradish (I used Bubbies)
1 1/2 Tbsp (22.5 ml) Lemon Juice
Salt & Pepper to taste

Note: The flatter you smash your potatoes the crispier the texture will be.

Directions

1. Add the potatoes to a large pot of water and bring them to a boil on medium high heat. Allow them to boil for 15 -20 minutes or until fork tender but not too soft. Drain and rinse with cold water. Then let them cool until comfortable to handle.

2. While the potatoes are boiling make the horseradish sauce. Mix together the vegan sour cream, horseradish, lemon juice, salt & pepper. Refrigerate until ready to use.

3. Add the cooled potatoes to a large bowl and coat with 2 tbsp of oil. Add in the sumac, garlic powder, salt, pepper and chopped parsley. Mix until they are well coated.

4. Place the potatoes onto a parchment lined baking sheet and using the bottom of a glass, gently smash the potatoes to flatten. Add any remaining seasoning mix from the bowl onto the potatoes and drizzle them with the remaining tbsp of oil. Bake at 425 for 15-20 minutes or until edges are nicely browned and crispy.

5. Serve the potatoes warm, garnished with more chopped parsley and the horseradish sauce.