I don’t eat white potatoes very often. I usually choose sweet potatoes because they’re lower on the glycemic index, and high in fibre and beta-carotene. But, my husband loves white potatoes so we had them for a treat the other night.
Instead of the standard roast or mashed potatoes we did something a little different: crispy smashed potatoes. They were easy and delicious.
Basically you boil some potatoes (you can use Yukon Gold, red-skin – whatever you like), let them cool and then using a mug or your hands – smoosh them (they will look like hamburger patties), and place them on a greased baking sheet. Drizzle them with oil, season with salt & pepper and bake them at 450F for 25-30 minutes. The result was awesome: crispy on the outside, and soft on the inside.
When it comes to potatoes I think they need a little sauce – that’s usually where sour cream comes in. But, as you know, my goal in life is to find healthy alternatives to not-so-healthy favorites. Here’s my take on a sour cream using healthy fats like avocado & olive oil. I made this sauce as a dipper for tilapia later in the week as well. Enjoy!
1 ripe avocado
1 tbsp. extra virgin olive oil
1/2 tbsp. fresh lemon juice or white balsamic vinegar
1/2 tsp. garlic powder or 1 garlic clove, minced
Salt & pepper to taste
Combine all ingredients in a food processor.
Spoon sauce out into a bowl, and serve immediately.