Crispy skin-on roasted potatoes topped with roasted garlic sour cream, smoky coconut bacon and crispy onions. A delicious appetiser or party food, perfect for sharing with company.
This dish is such a delightful combination of flavours and textures - a little on the indulgent side and a simpler version of loaded baked potato skins, with all the same delicious rewards! Baby potatoes work best for this recipe, they cook quickly and go extra crispy - I used the smaller ones my parents grew in their garden.
This dish has a few different components but is still relatively simple to put together. Boil and then smash the potatoes, mix up the coconut bacon with the seasoning and roast until crispy, then roast up the potatoes and garlic with olive oil, rosemary and a pinch of salt. Smash the roasted garlic with the vegan creme fraiche and then you're ready to assemble your platter. Simply finish off with a sprinkling of vegan parm, crispy fried onions, chives and black pepper.
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Crispy Fully-Loaded Smashed Potatoes | Serves: 4-6 | Time: 45 mins
You'll need
- Chopping board
- Knife
- Saucepan
- Colander
- 2x baking trays
- Greaseproof paper
- 2x medium mixing bowls
- Heavy bottomed glass or jar
Ingredients
Potatoes:
- 600g baby potatoes
- Olive oil
- 5 cloves garlic, skin on
- Flaky salt
- Pepper
- 2 sprigs rosemary
Coconut bacon:
- 1 tbsp soy sauce or tamari
- 2 tsp oil
- 1 tsp maple syrup
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- 3/4 cup coconut flakes
Toppings:
- 1/2 cup vegan creme fraiche (I used Oatly)
- 40g grated vegan parm
- Handful crispy fried onions
- Handful chives, chopped
- Salt
- Black pepper
Method
- Pre-heat oven to 180°C fan and line two baking trays with greaseproof paper.
- Boil the potatoes for 10 minutes in salted water and then drain.
- Meanwhile, mix the soy sauce, oil, maple syrup, liquid smoke and smoked paprika together, then add in the coconut flakes and mix until evenly coated. Spread out on a baking tray and cook for 6-8 minutes, mixing up halfway through.
- Remove the coconut bacon from the oven and turn it up to 220°C fan.
- Spread the potatoes out on a baking tray and press down firmly with the bottom of a glass or jar to smash the potatoes. Add in the garlic cloves and rosemary sprigs, drizzle over a good amount of olive oil, season with salt and pepper and roast for 20 minutes until golden and crispy.
- To make the garlic sour cream, remove the skins and smash the roasted garlic cloves, then mix with the vegan creme fraiche and a pinch of salt.
- Assemble the potatoes on a platter and add in dollops of the sour cream, top with the coconut bacon, vegan parm, crispy onions and chives and finish with a good amount of freshly cracked black pepper and enjoy!
Cassidy xx
