Smashed Potatoes with Walnut and Red Pepper Salsa

You might want to make a double batch of these Smashed Potatoes with Walnut and Red Pepper Salsa—they’re an addictively delicious vegan nibble. The walnuts in the moreish salsa provide a wealth of health benefits such as antioxidants, a good plant-based source of omega-3s, and fiber that is beneficial to your gut health.

Get it done

You can make these potatoes and salsa a couple of hours in advance of serving. Before serving, bring salsa to room temperature and warm potatoes in 350 F oven for about 10 minutes.

Smashed Potatoes with Walnut and Red Pepper Salsa

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Gluten free, vegetarian, & dairy free

Course

Appetizers and Openers

Servings

10

Print Recipe

Ingredients

• 1 12 lbs small potatoes (yellow, red, and purple varieties all work fine here)
• 2 tbsp grapeseed oil
• 1 tsp kosher salt, divided
• Freshly ground black pepper, to taste
• 1 1/2 cups toasted walnut halves
• 1 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tsp coconut sugar
• 1/2 tsp crushed red pepper flakes
• 1/2 cup finely chopped roasted red pepper
• 1/4 cup chopped parsley leaves

Ingredients 1 12 lbs small potatoes (yellow, red, and purple varieties all work fine here) 2 tbsp grapeseed oil 1 tsp kosher salt, divided Freshly ground black pepper, to taste 1 1/2 cups toasted walnut halves 1 tbsp extra-virgin olive oil 2 tbsp lemon juice 2 tsp coconut sugar 1/2 tsp crushed red pepper flakes 1/2 cup finely chopped roasted red pepper 1/4 cup chopped parsley leaves

Course Appetizers and Openers Servings 10 Print Recipe

Instructions

1. Preheat oven to 450 F. Lightly grease rimmed baking sheet.
2. In large pot, place potatoes and cover with cold water. Place pot over high heat and bring to a boil. Immediately reduce heat to medium-low and simmer potatoes until just cooked through and easily pierced with fork, about 15 to 25 minutes, depending on size of potatoes. Drain potatoes into colander and let sit for 5 minutes.
3. Transfer potatoes to prepared baking sheet and, using fork, potato masher, or mug, smash each potato, trying to keep them in one piece. Drizzle grapeseed oil over potatoes and brush to coat. Lightly season with 1/2 tsp salt and a good pinch of pepper before placing in oven. Roast potatoes, flipping once about halfway through cooking time, until crispy and golden brown, about 40 to 50 minutes, depending on size of potatoes.
4. Meanwhile, make walnut and red pepper salsa. In food processor, pulse together walnuts, olive oil, lemon juice, coconut sugar, red pepper flakes, and remaining 1/2 tsp salt until a chunky paste forms. Transfer to serving bowl and stir in chopped roasted red pepper and parsley. Set aside.
5. Serve warm potatoes alongside walnut and red pepper salsa.

Recipe Notes

Per serving: 186 calories; 4 g protein; 14 g total fat (1 g sat. fat); 16 g total carbohydrates (3 g sugars, 3 g fiber); 240 mg sodium