Vegan Sour Cream Smashed Potatoes with Chives
Smashed Potatoes with Sour Cream with Chives. Crispy on the outside and soft on the inside with vegan sour cream and fresh chives. Perfect as a side dish.
- 3 lbs russet potatoes washed with skin on
- 6 garlic cloves with skin on
- 1 tsp garlic powder
- 2 tsp salt
- 4 tbsp extra virgin olive oil
- ½ cup vegan sour cream
- ½ cup fresh dill finely chopped
Boil potatoes for 10 minutes over medium heat. Strain them in a colander. Preheat the oven to 425 degrees F.
On a well oiled baking sheet with garlic cloves, lay your potatoes on it. Using a measuring cup, flatten the potatoes halfway. Season with salt, garlic powder and more olive oil.
Bake for 20 minutes on the middle rack. Meanwhile, finely chop your fresh chives and set aside.
Once potatoes have baked, remove them from the oven and using the same measuring cup, flatten the potatoes again for extra crispiness. Bake for another 10 minutes.
Plate your potatoes, garnish them with vegan sour cream and fresh chives. Serve hot and enjoy!
Calories: 323kcalCarbohydrates: 48gProtein: 6gFat: 13gSaturated Fat: 3gSodium: 884mgPotassium: 993mgFiber: 3gSugar: 3gVitamin A: 305IUVitamin C: 17mgCalcium: 44mgIron: 2mg
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