Think leftover boiled potatoes are boring? Think again! Turn them into a crispy smashed potato and then top them with Mother Raw Caesar Dressing, vegan parmesan and finely chopped green onions. The key to getting these extra crispy is smashing them thinly.
1 lb boiled potatoes
2-3 tbsp extra virgin olive oil
Salt and pepper, to taste
For the vegan parmesan:
2 tbsp hemp seeds
¼ cup cashews
1 tbsp nutritional yeast
1 tsp extra virgin olive oil
Pinch kosher salt
2 stalks green onion, sliced thin on the bias
Preheat the oven to 425ºF and line a baking sheet with parchment paper. Add the potatoes to the lined pan and smash with a fork into a thin pancake like shape.
Drizzle with the extra virgin olive oil and season with salt and pepper. Place in the oven to bake for 20 minutes, until crispy around the edges and browned.
Meanwhile, In a food processor, or blender, add the vegan parmesan ingredients and pulse until the mix comes together, and still a little chunky.
Divide the smashed potatoes onto plates, top with Mother Raw Caesar Dressing, vegan parmesan and green onion and enjoy! These re-purposed, crispy delights are sure to impress!