Olive Oil Smashed Potatoes

Today I give you yummy mashed potatoes.

Everyone loves a good mound of mashed potatoes. As a kid I used to have fun playing "is there any sausage in my mash?" with my brother. Growing up we had a lot of very english style meals when my grandparents would often make us dinner during the weekdays, such as sausage + mash. We would entertain ourselves by putting a piece of sausage on our fork, then we would stick it in the mashed potatoes to cover it and make each other guess if there was any sausage in hiding in there.

These mashed potatoes are much better for you than the traditional ones that we all knew growing up. This is a simple recipe that's still comforting and very flavourful. It's a nice easy side to make during the week to have with your favourite protein...as for the sausage I think I've had my fill.

I personally like to pair this with almond-crusted baked chicken; a recipe that I have in the works for posting on the blog very soon. But you know potatoes really do go with anything.

The white pepper imparts a nice unique tang, but the mustard is really key to the awesome flavour of this dish. It's a delicious and nutritious way to jazz up your everyday mashed potatoes.

Olive Oil Smashed Potatoes

by Jennifer Trennum

Prep Time: 15

Cook Time: 20

Keywords: side gluten-free grain-free nut-free vegan vegetarian potatoes mustard

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Ingredients (yields appx. 3 cups)

• 2 lbs Yukon gold potatoes, skin on, cut into large chunks
• 1/4 cup extra virgin olive oil
• 2 Tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 white pepper

Instructions

Place cut potatoes in a large pot of cold water, cover and bring to a boil on high heat. Once boiling, reduce heat to a simmer and cook until tender when pierced with a knife, about 15-20 minutes. Drain potatoes thoroughly, keeping them in the pot. Set pot aside.

Add 1/4 cup oil to the pot along with mustard, sea salt, and white pepper. Using a masher, lightly mash the potatoes until combined.

If potatoes cool down too much while mashing return to the burner over low heat. Serve warm.

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You'll just have to trust me on how good these taste, because their just really not the most photogeneic thing. I hope I did them justice though ;)

Hellooo dinner. Face plant.

Enjoy!

Oven Baked Sweet Potato Fries

I've started writing this post a few times already...I had intended to get this up last week but then life got in the way. Le Sigh. That's alright though because I made healthy sweet potato fries and had enough leftovers for todays lunch! Yum!

Sweet potatoes are one of favourite foods to roast + bake in the oven. I love that slight crisp layer it gets on the outside and the sweet creamy inside. They're such a versatile veggie. They have more fibre and are slightly lower on the glycemic index than white potatoes. That means that your blood sugar stays more stable after eating them. And when you master your blood sugar you feel full of energy and crush those cravings for unhealthy processed foods. From a carbohydrate perspective they both have about 15 grams of carbs per 1/2 cup. Perfect for fuelling your body

I have sweet potatoes in my diet at least a few times a week.

Of course there are many ways you can cook them and even more ways to top them. There's savory and sweet, lunch or dinner, and even breakfast!

My current flavour obsession while roasting any kind of potato right now is roasted garlic powder. The stuff is like gold. It makes everything better. Plus because it's roasted it's it doesn't have that pungent garlic smell. Instead it's mellowed out flavourful. It would be delicious with no matter what you pair it with.

Oven Baked Sweet Potato Fries

by Jennifer Trennum

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: bake roast appetizer side snack gluten-free nut-free sugar-free vegan vegetarian sweet potato herbs

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Ingredients (serves 2-4)

• 2 large sweet potatoes, cut into thick matchsticks
• 2 tbsp olive oil
• 1 tsp roasted garlic powder
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp paprika
• pinch of salt and black pepper

Instructions

Preheat oven to 425˚F.

Toss the sweet potato slices with olive oil, roasted garlic powder, chopped rosemary, paprika, and a pinch of sea salt and pepper in a large bowl, to fully coat.

Arrange potatoes in a single layer on a baking sheet lined with parchment paper.

Bake until the undersides are browned, about 10-15 minutes. Flip the fries over and bake for another 5-10 minutes or until the potatoes are crisp and browned, but not burnt.

Notes:

The recipe can be cut in half however, the potatoes may need less time cooking as there are less fries on the baking sheet, therefore they could cook faster.

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