PREP: 5 MINS | COOK: 45 MINS
What’s great about this dish is that it’s a twist off your traditional white potato smash. The purple potatoes are just so colorful and taste just as yummy! The combination of the herbal garlic oil, the softness inside, and the crunch on the outside makes you go bonkers over this super simple recipe!
Purple Potatoes have many benefits but what stands out the most is its color and the purpose behind it. Anthocyanin is what gives purple potatoes its color which are loaded with antioxidants and phytonutrients. These two key elements help with fighting off diseases and help reduce inflammation.
- 1lb Purple Potatoes or 12 Small Potatoes
- 3 Cloves Garlic
- 1 tsp Lemon Juice
- ½ Cup Olive Oil
- ½ Cup Grapeseed Oil
- ¼ of a Bunch of Chives & Parsley
- 1 Sprig of Green Onion
- Vegan Sour Cream
Step 1: Prepare the Vegetables
In a 4qt sized pot- wash, rinse potatoes, fill with fresh cold water. Add 1 tablespoon of salt. Bring to a boil, lower heat to a light boil, and semi cover the potatoes. Boil for 20 min or till fork soft.
Step 2: Drain & Dry
Drain water from pot completely so that there are only potatoes left in the pot. Add the potatoes back on to the stovetop to evaporate any access water in the pot and to dry up them up. Do this for 1-2mins watching this process very carefully.
Step 3: Potato Smash!
Place potatoes on to the baking sheet, spaced out. Take a bottom of a glass or jar to smash the potatoes. Smash 3/4th of the way. Drizzle with olive oil or oil of choice. Bake at 415 degrees for 25 min.
Mix & Top
Chop fine parsley, chives, green onion, garlic, and lemon juice.
Mix in a bowl with olive and grapeseed oil, add ¼ teaspoon of salt (or add to taste). Mix and let sit together for about 5 mins.
Last 7 min of roasting potatoes, add a spoon full of herbed garlic oil on top of each potato.
Step 5: Plate & Enjoy!
Jessica Gebel @chefgebelski
While growing up Polish and with immigrant parents, Jess was always surrounded by food; leading her to start cooking at a very young age. After experiencing health issues in her early 20's, she discovered that 80% of her problems were due to her diet. With a desire for change, this inspired her to learn everything she could about the impacts of food on the body.
With 8+ years of experience in her pocket, taking home the win on Cooks vs Cons, and having an education from the National Gourmet Institute; Jess isn't your average natural food chef. Carrying a focus on plant-based and gluten-free meals; she brings passion and spontaneity to your plate with a delicious and ayurvedic flare.
While brightening the kitchen and teasing your tastebuds; Jess designs every meal with a purpose. Without ever sacrificing flavor and guaranteed to leave you asking for more.