Potato Squashers

Dreamer in Ontario's Note:

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)

• Total Time: 1 hrs 29 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 24 mins

Ingredients:

Servings: 6

• 6 small yukon gold potatoes (about 2 lb/900 g) or 6 medium yukon gold potatoes (about 2 lb/900 g)
• 2 tablespoons extra virgin olive oil , divided
• sea salt

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub potatoes and pierce with knife.
3. Place potatoes on parchment lined baking sheet.
4. Bake for 1 hour or until tender when pierced.
5. Remove from oven; increase heat to 450 degrees Fahrenheit.
6. Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
7. Drizzle with 1 tablespoon olive oil.
8. Sprinkle with salt.
9. Bake 12 minutes.
10. Flip potatoes and drizzle with remaining oil.
11. Sprinkle with salt.
12. Bake 12 minutes or until outer edges and skins are crispy and golden.

Reviews

[Chef #730763]

We love these thangs! What a great idea! You can use any kind of potato for these really. They are simple to prepare, and so good!

[Debbwl]

Such a fun recipe. These are very yummy tasting just like a French fry with out the mess or all the fat "Yea". Find that baked potatoes are as a rule just a vessel for very fattening toppings. These lovely little gems however are great with or without toppings. Thanks so much for the post.

[Lalaloula]

Mmmm, a very yummy, easy potato recipe! I luved the ease of just popping the spuds into the oven and letting them roast away. The skins got very crispy and the interior of the taters was so creamy and somehow buttery. SOOO YUMMY!!!! Thank you so much for sharing this great recipe with us, dreamer! I will certainly make it again, maybe topping the taters with some cheese. Made and reviewed for one of my PAC babies March 2010.