Ingredients
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6
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2
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Directions
Potato Squashers,Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings; i.e. sour cream),These are wonderful. They get nice and crisp on the edges and because they are small there is a lot of crispy edges per potato. I have to make extra cuz DH can’t get enough. Thank you for sharing with us.,What fun! Loved how crispy the outside got. I rarely meet a potato that I don’t love, and this is recipe is no exception. Thanks for sharing! Made for PRMR tag.
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Steps
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1
Done
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Preheat Oven to 400 Degrees Fahrenheit. |
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2
Done
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Scrub Potatoes and Pierce With Knife. |
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3
Done
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Place Potatoes on Parchment Lined Baking Sheet. |
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4
Done
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Bake For 1 Hour or Until Tender When Pierced. |
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5
Done
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Remove from Oven; Increase Heat to 450 Degrees Fahrenheit. |
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6
Done
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Using a Metal Spatula, Flatten Each Potato Into Uneven Rounds So Flesh Squishes Out. |
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7
Done
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Drizzle With 1 Tablespoon Olive Oil. |
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8
Done
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Sprinkle With Salt. |
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9
Done
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Bake 12 Minutes. |
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10
Done
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Flip Potatoes and Drizzle With Remaining Oil. |
