There are so many ways to eat a potato, and this is our favourite one! The crispy bits at the edges are the best parts. So be sure to get your dips ready!
1 lb yukon gold or red potatoes
1 tbsp olive oil
1/2 tsp salt
1 tsp garlic powder
juice of 1 lemon
Boil potatoes for 15 minutes. Drain well.
Drizzle with oil, salt and garlic powder. Massage to season evenly.
Place on a sheet pan and bake for 10 minutes at 420 °F. Flip each potato and smash with a spoon or spatula. Bake for 10 more minutes or until the edges are crispy. Remove from the oven and squeeze over the lemon.
Optional toppings are a drizzle of tahini and chopped fresh herbs.
Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.