Smashed Potatoes with Green Goddess Dressing
Crispy smashed Yukon gold potatoes with a creamy, dairy-free green goddess dressing.
Prep15 min
Cook1 hr 10 min
DifficultyEasy
Makes6 side servings
Credit: Original recipe by the_chef_library (recipe by @plantyou). See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
side servings
Our clean version
Ingredients
- 6 organic Yukon gold potatoes
- 2 tsp kosher salt
- 1/2 tsp organic garlic powder
- Cracked organic black pepper
- Drizzle of organic extra virgin olive oil
Green goddess dressing (amounts to taste)
- Handful of organic cilantro or parsley
- Handful of organic kale
- Half an organic avocado
- Some organic cashews
- 2 organic cloves garlic
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Method
- Boil the potatoes in salted water for 20-30 minutes, until fork tender.
- Smash them flat on a parchment-lined sheet with the bottom of a mug. Season with salt, garlic powder, and pepper, drizzle with oil, and bake at 400°F for 30-40 minutes, until crisp.
- Blend the dressing ingredients and serve it on the side.
What we changed and why
- Add the juice of half a lemon and a few tablespoons of water to the dressing so it blends smooth.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
Original as posted
Ingredients
- 6 Yukon gold potatoes
- 2 tsp kosher salt
- 1/2 tsp garlic powder
- Cracked black pepper
- Drizzle of olive oil
Green goddess dressing (amounts to taste)
- Handful of cilantro or parsley
- Handful of kale
- Half an avocado
- Some cashews
- 2 cloves garlic
Method
- Boil the potatoes in salted water 20-30 minutes until fork tender.
- Smash flat on a parchment-lined sheet with the bottom of a mug, season with salt, garlic powder, and pepper, drizzle with oil, and bake at 400°F for 30-40 minutes until crisp.
- Blend the dressing ingredients and serve alongside.
Notes from our recipe log: Vegan and gluten-free. Dressing amounts are loose, season to taste.
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Estimated nutrition
Per serving (1 of 6 side servings), for our clean version. This is an estimate, not lab tested.
| Calories | 243 |
| Protein | 5.2 g |
| Carbohydrates | 36 g |
| Fat | 8.8 g |
Based on: 6 medium Yukon golds and 2 tbsp oil, with half an avocado and about 1/4 cup cashews in the dressing.
Gear we use
- High-speed blender (our pick coming soon)
- Rimmed baking sheet (our pick coming soon)
- Parchment paper (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Potatoes: Cauliflower florets (keto); Celery root
