Description
Crispy Smashed Potatoes with Miso Tahini Sauce is a perfect blend of flavor and texture.
Ingredients
Scale
- 1.5 lbs small potatoes
- 3 tablespoons melted vegan butter
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- Pepper to taste
- 1 tablespoon white miso paste
- 0.33 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, grated or minced
- 0.5 teaspoon sea salt
- Parsley & chives for garnish
Instructions
- Preheat your oven to 400°F.
- Boil a pot of water with a pinch of sea salt. Cook the potatoes until tender, about 15 to 20 minutes. Drain and let dry.
- Smash each potato on a baking sheet to your desired thickness.
- Whisk together olive oil, 2 tablespoons of melted vegan butter, salt, pepper, and garlic powder. Drizzle over the smashed potatoes and rub gently.
- Bake in the preheated oven for 30 to 40 minutes until golden brown and crispy.
- Melt the remaining 1 tablespoon of vegan butter and mix with miso paste. Brush over the baked potatoes.
- Garnish with fresh parsley and chives, serving miso tahini sauce on the side.
- For the Miso Tahini Sauce: Whisk together all sauce ingredients, adding water for desired consistency.
Notes
- Use waxy potatoes for a creamy texture inside.
- Substitute with regular butter if not vegan.
- Add extra miso for more flavor in the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg