Crispy Smashed Potatoes with Silk Dairy-Free Yogurt and Za’atar
Ingredients
- 24 red fingerling potatoes
- Extra Virgin Olive Oil
- 1 /4 cup Silk dairy-free plain yogurt
- 1 lemon
- 2 tablespoons fresh oregano, finely chopped
- 2 tablespoons Gomashio (or 2 tablespoons of toasted sesame seeds and 1 teaspoon of hearty sea salt)
- 2 teaspoons Sumac
- Sea Salt
- Fresh Cracked Pepper
Instructions
- Preheat oven to 450° F
- Fill a large pot with water and add potatoes. Bring to a boil and cook until potatoes can be pierced with a fork- around 20 minutes. Don't overcook the potatoes, you'll want them semi-firm so that they'll stay in one piece when you smash them.
- While potatoes are cooking prepare yogurt dressing by combining yogurt, juice of 1 lemon (more or less to taste) and a hearty pinch of sea salt (more to taste). It should be tangy and salty!
- Make Za'atar by mixing Oregano, Gomashio, and Sumac in a small bowl.
- When potatoes are cooked, drain and refill pot with cold water.
- Smash potatoes by placing between two dishtowels and pressing down with your hands. Transfer to a well oiled baking sheet.
- Generously drizzle all smashed potatoes with olive oil. Sprinkle with sea salt and Fresh cracked pepper. Place in the oven to bake for 20-15 minutes, or until crispy!
- Remove potatoes, transfer to serving platter and splatter with yogurt dressing. Sprinkle generously with Za'atar, and serve immediately! Enjoy!!
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