I’m dreaming about eating these again, but I don’t want to turn on the oven and warm up the house even more! The joys of a new build–no AC yet. It’s 80 degrees inside right now. So, I’m sipping on iced yerba mate and blogging about this recipe. Someone make it and tell me how much you love it too!
*9-12 baby red potatoes
*1-3 Tbsp grassfed butter (or avocado oil)
*1.5 cup loosely chopped parsley
*1 cup loosely chopped dandelion greens
*1 clove garlic
*Juice of 3 lemons
*1/4 cup EVOO
*¼ cup walnuts
*1/2 tsp Redmonds Real Salt
*Plain, unsweetened Cashew yogurt. We like Forager
1.Wash the potatoes, and place in a large stock pot (preferably a single layer), and cover with 1 inch water. Add 2 tsp real salt to the water. Let boil for 25 minutes.
2. Meanwhile, wash and chop your greens. To wash, I like to let them sit in diluted vinegar water for 10 minutes, drain, rinse, and run through a salad spinner.
3. Mix greens, garlic clove, walnuts, lemon juice (best to use real lemons), olive oil and ½ tsp real salt in a high speed blender. Mix! You can add a tbsp. or so of water if you feel it’s too thick.
4. Place a double layer of clean dish towels on the counter, and once the potatoes are done, spoon each one onto the dish towels. Let cool for 5 minutes.
5. Preheat oven to 430 and line a large cookie sheet with parchment paper.
6. Put another towel over the potatoes, and smash each gently with your hands. Using a spatula, gently transfer each smashed potato to the cookie sheet. Then smear the tops with butter or drizzle with avocado oil.
7. Bake your tray of smashed potatoes for 25 minutes.
8. When they are golden and crispy, remover from oven, and sprinkle with a little salt.
9. Top with pesto and drizzle with cashew yogurt.
These are great alongside grilled chicken or steak–or as a dish on their own—or at least for me because I ate so much I couldn’t have had another bite of anything else!