I love art.
Absolutely. Happy to.
We went to the farmer’s market in Santa Monica last weekend and I felt like a little kid in a (healthy) candy store. I was bowled over by the plethora of colorful summery fresh produce. Among the loot were a variety of brightly hued bunches of cauliflower, chard, and heirloom carrots. It got me thinking about how I could try to turn one of these pretty little veggies into a beautiful meal.
Later on in the afternoon as I was sauntering down the aisles of a grocery store that I can actually afford to shop in (Trader Joe’s aka The Motherland aka Mecca) I saw purple potatoes. Mmmm. Yes. The wheels began to churn.
The color of these potatoes when you cut them in half is amazingly vibrant and bold. What makes these guys purple? Anthocyanins. These flavinoids are potent antioxidants, the same ones found in blueberries and pomegranates.
Doused in a garlicy tahini drizzle and crisped to perfection in the oven, these tasty little taters are seriously delicious (and addictive) nutritional powerhouses.
They are also camera shy, as evidenced by one trying to jump out of my photo.
Crispy Smashed Potatoes with Garlic Tahini Drizzle
- 5 purple potatoes (or any kind of potato)
- 2 T tahini
- 1 T water
- 1 T tamari or soy sauce
- 3 cloves garlic
- 1/4 tsp black pepper
- olive oil to grease baking pan with
- 1-2 scallions
- sea salt
- black sesame seeds (optional)
- Start by rinsing the potatoes under cold water. Next grab a big bag of pot. Just kiddin, just grab a big pot and place it on the stove over high heat. Drop in the potatoes and cover with water. Bring to a boil and boil for 20-25 minutes (depending on the variety of potato). They are done when you can easily pierce them with a fork.
- Drain potatoes and set aside. Let cool for at least 20 minutes.
- Pre heat oven to 450 degrees.
- Lay potatoes on a lightly greased baking sheet and using something flat and round (I used the bottom of a coffee mug….sorry, roomie…swear I washed it) press down on each potato until it smashes slightly. No worries if it gets a little crumbly.
- Bake in the oven for 10-15 minutes, depending on the potato and your oven. Mine were done after 13 minutes. Check on them after 10 minutes and take them out when they start to brown slightly around the edges.
- While the potatoes are baking, whip up the sauce. If you want to use roasted garlic, simply throw 3 cloves in with the potatoes on the same baking sheet and wait to make the sauce until the potatoes are cooked. If not (although I recommend this step as it adds a deeper, richer garlic flavor) then mince garlic finely and place into a bowl or food processor along with tahini, water, and tamari (or soy sauce). If not using a food processor, whip the crap out of the mixture with a whisk until smooth and creamy. If using food processor, simply puree.
- When potatoes are done, take them out and let cool for 10 minutes.
- Mince green onions finely.
- Drizzle each potato with some of the sauce, sprinkle with green onion (scallions), and then lightly sprinkle each one with a pinch of sea salt. This really takes all the flavors to the next level.
- Sprinkle with green onion and black sesame seeds.
- Shovel in mouth.