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:

Quickview
277k Calories
5g Protein
14g Total Fat
34g Carbs
33% Health Score
Limit These
Calories
277k
14%

Fat
14g
22%

  Saturated Fat
2g
14%

Carbohydrates
34g
12%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
207mg
9%

Get Enough Of These
Protein
5g
12%

Vitamin C
45mg
55%

Vitamin B6
0.59mg
30%

Potassium
907mg
26%

Fiber
6g
24%

Copper
0.47mg
24%

Manganese
0.47mg
23%

Vitamin K
20µg
20%

Magnesium
78mg
20%

Phosphorus
170mg
17%

Folate
60µg
15%

Vitamin B1
0.2mg
13%

Iron
2mg
12%

Vitamin B3
2mg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Zinc
1mg
9%

Vitamin B2
0.1mg
6%

Selenium
2µg
4%

Calcium
29mg
3%

Vitamin A
143IU
3%

covered percent of daily need
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