Ingredients
-
6
-
2
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Potato Squashers, 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), These are wonderful They get nice and crisp on the edges and because they are small there is a lot of crispy edges per potato I have to make extra cuz DH can’t get enough Thank you for sharing with us , What fun! Loved how crispy the outside got I rarely meet a potato that I don’t love, and this is recipe is no exception Thanks for sharing! Made for PRMR tag
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400 Degrees Fahrenheit. |
|
2
Done
|
Scrub Potatoes and Pierce With Knife. |
|
3
Done
|
Place Potatoes on Parchment Lined Baking Sheet. |
|
4
Done
|
Bake For 1 Hour or Until Tender When Pierced. |
|
5
Done
|
Remove from Oven; Increase Heat to 450 Degrees Fahrenheit. |
|
6
Done
|
Using a Metal Spatula, Flatten Each Potato Into Uneven Rounds So Flesh Squishes Out. |
|
7
Done
|
Drizzle With 1 Tablespoon Olive Oil. |
|
8
Done
|
Sprinkle With Salt. |
|
9
Done
|
Bake 12 Minutes. |
|
10
Done
|
Flip Potatoes and Drizzle With Remaining Oil. |
|
11
Done
|
Sprinkle With Salt. |
|
12
Done
|
Bake 12 Minutes or Until Outer Edges and Skins Are Crispy and Golden. |
