Happy Sunday! As always I hope it has been productive. I’m taking a day off from cooking because I started my Whole30 reset and I’ve been doing a lot of cooking. I am only on day 4 haha. Today’s Recipe is something easy and quick, for the potato lovers, crispy/ buttery cashew parmesan smashed redskin potatoes. Of course, I am potato obsessed, and love creating potato recipes, don’t judge me haha.
Potato type: With this recipe I decided to go with baby red skin potatoes because they are moist, high in fiber, high in vitamin c and low in starch. They are cood for roasting and boiling, light and creamy. they hold their shape well that is why the are perfect for smashed potatoes.
Cashew Parmesan: I am completely obsessed with cashew parmesan. The first time o tried it was a recipe by Iheartumami recipe, then I found the recipe by A dash of Dolly which has become a favorite https://adashofdolly.com/vegan-parmesan-cheese/. Though I now make my own way. The recipe is quite simple. Parmesan wings have become a staple in my home. I always have this Cashew Parmesan on hand. It is dairy-free but somehow is reminiscent of real parmesan. It gives these potatoes a great taste/ cheesy taste and crunch without the troubles and affect of dairy.
Ghee gives it the buttery taste while still remaining compliant with the Whole30 program. This is a side dish that pretty much goes with all main dishes. Make this and don’t forget to tag me on social media,rate and comment.
| Prep Time | 15 minutes |
| Cook Time | 18-20 minutes |
| Servings |
servings
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- 1 1/2 lbs baby red potatoes scrubbed clean
- 2 tsp sea salt plus more for garnish
- 6 tbsp salted ghee I used 4th and Hearth Himalyan Pink Salt ghee
- 3 tbsp cashew parmesan I used Dolly's recipe my favorite https://adashofdolly.com/vegan-parmesan-cheese/
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1/4 cup crispy chopped bacon I use applegate's compliant turkey bacon
- 1 tbsp chopped parsley
Ingredients
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- Bring a large pot of water to a boil, add potatoes and salt. Boil for 18 minutes. Preheat oven to 425. Pour off water ad let sit for about 3 minutes. Next, Melt the ghee, 1/2 tbsp of cashew parm, and the garlic in the microwave. Drizzle over 2 tbsp over potatoes, grease a large baking sheet with olive oil.
- Place potatoes on the baking sheet, cover with parchment paper and smash with a potato masher or small plate until you break the skin making sure they don't completely fall apart. Sprinkle 1.5 tbsp fo parm on the potatoes, pinch of salt, and drizzle with 2 tbsp of the melted ghee. Bake 18-20 minutes. Remove from oven and top with additional cashew parm.
- Reheat the rest of the ghee with the parsley in the microwave for a few seconds, and drizzle over potatoes, top with bacon and enjoy. Refrigerate the rest and reheat for a few minutes in the oven. Note: Add more ghee, cashew parm, or salt as needed. Enjoy as a side with salmon or steak. Don't forget veggies :).
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