I don’t think that there can ever be too many ways to prepare potatoes! Here, I am introducing smashed potatoes—all of the satisfaction of baked potatoes but packed with more flavor and the perfect amount of crisp.
To give potatoes that desired crispiness traditional potato recipes call for tossing with olive oil.
Instead, I'm introducing the method of making olive water!
Blending the entire (pitted) olive with water and herbs creates the fat necessary to reach the desired crisp while still retaining all of the fiber and nutrients of the olives that are missing in olive oil.
Plus, you’ll notice that brushing on rather than tossing the olive mixture with the potatoes allows you to control the amount of flavor and fat.
The first test round of these potatoes happened a few weeks ago when I was making Thanksgiving dinner. Knowing that there'd be a lot of rich plant-based dishes on the table, I wondered what would be an easy way to lower the calorie density of my meal.
I decided to make these Rosemary-Olive Smashed Potatoes which are closer to their whole form with fewer added calories compared to the vegan mashed potatoes we were also serving.
The family consensus...they were delicious, AND they'll be a regular not just on our holiday menus, but all throughout the year.
I encourage you to use a mixture of purple, red and Yukon gold potatoes here. The variety in color makes for a beautiful presentation and delivers slightly different tastes and textures, which makes eating more fun.
Honestly, potatoes—of any kind—never disappoint, but with a simple topping of olive water, these oil-free potatoes are truly exceptional.
At the Plant-based Holiday Dinner I co-hosted with VegCurious last week, everyone wanted seconds of these potatoes, so I have a feeling these will be a new community fav!
By Chef Katie Mae
Makes 8–10 small potatoes | Ready in 40 minutes | Stores 5 days in the fridge