Smashed potatoes are a unique presentation to serve new potatoes. Serve these tri-color smashed potatoes with honey mustard drizzled on top.
Have you ever seen purple potatoes before? After I tried them once, I was obsessed. The deep purple flesh and skin are beautiful and add a unique pop of color to your dish. Plus, they are full of anthocyanins which may have health benefits. Check out this smashed potato recipe to learn one way to prepare purple potatoes.
Anthocyanins
Anthocyanins are the compound that gives fruits and vegetables their deep red, blue, and purple colors. Besides being pretty, anthocyanins are a flavonoid. Flavonoids have antioxidant properties which reduce free radicals and inflammation in the body. So, that’s one reason I love promoting “eat the rainbow.” When you focus on eating a variety fruits and vegetables, you eat a lot of colorful foods that are full of different flavonoids and antioxidants. While you can use any type of potato you want, purple ones make your plate a little more colorful!
Making Smashed Potatoes
Smashing your potatoes is such a fun presentation, and you can get the outside crispy without frying. You want to find the balance between your potatoes being to hard and raw and being too soft. While they’ll still be delicious, if the potatoes are too soft, then they will fall apart and lose their look. Once they are easily pierce with a fork, they should be soft enough to smash. If you have a meat tenderizer or grill press you can use those tools for smashing the potatoes. However, you should be able to get the job done with the side of your knife. In terms of grilling, using a grill pan or a grill press will give your potatoes nice grill lines. Don’t worry, grill marks won’t affect the taste, and you can just cook the potatoes with some oil in a skillet. If you want to press them down more to get the potatoes crispier, you can use the bottom of another clean pan to add some weight to the top of the potatoes. Overall, you just want to get the skins crispy to contrast the soft potato inside.
The recipe includes your own honey mustard sauce to drizzle on top, but you could use store bought mustards as well. Or, you could check out my recipe for nutritional yeast dressing that would taste great on top too!
Honey Mustard Smashed Potatoes
Ingredients
- 1 lb. Mixed baby potatoes
- 1 tsp dijon mustard
- ½ tsp agave
- ½ tbsp white wine vinegar
- 1 tbsp avocado oil
- 1 tsp everything bagel seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- To pre-cook the potatoes, add the potatoes to cool water and bring to boil. Once boiling, cook for 10-15 minutes depending on the size of the potatoes. They are finished when they can be pierced by a fork, but aren't falling apart. Drain and rinse with cold water to cool them down.
- To make the dressing, mix the mustard, agave, and vinegar until incorporated. While whisking, drizzle in the oil to emulsify. Add the everything bagel seasoning and season with salt and pepper. Set aside.
- To finish the potatoes, using the flat side of a knife apply even pressure on the potato to flatten it. You want to slightly smash the potato but still keep in mostly intact so it can be grilled and served.
- On a grill or using a grill pan, heat up the pan and cover in oil. Add the potatoes to the grill or pan and cook a 3-5 minutes on each side so the skins get crispy and grilled.
- Drizzle the dressing over the potatoes and serve!