Smashed Baby Potatoes with Cashew Cheese, Green Onions and Parsley
These crispy, tasty potatoes are a simple recipe and perfect for a Holiday appetizer or fancy side dish. Quantity depends on size of potato; this recipe will make enough appy’s for 6 people.
ingredients:
1.5lb bag baby potatoes
1/2 bunch green onions (or full package of chives)
1 package Pulse kitchen Cheddar cashew cheese.
Olive oil
Parsley and salt and pepper to taste
directions:
Start by pre-heating oven to 450 degrees Fahrenheit. Convection works best here if you have it.
Boil potatoes in water until just soft (a knife should slide easily in, but the potatoes are not falling apart). Drain potatoes and spread out on a parchment lined baking sheet.
Place the back of a large spoon on each potato and “smash” with the heel of your hand. Potatoes should pop open and flatten but not fall apart completely.
Drizzle a generous amount of olive oil to fully coat the potatoes, sprinkle with sea salt and pop in the oven. Bake for about 30-45 minutes flipping halfway through. Potatoes should be deep golden and be crispy looking.
While the potatoes are cooking chop the green onion or chives and parsley – you should have a total of about ½ cup chopped. Keep a couple Tbs aside to use as garnish and mix the rest with the full package of Pulse Cheese. Taste and add some hot sauce, salt or pepper to the mixture.
Once the potatoes are cooked, transfer to serving platter and spoon a generous scoop of the cheese onto each potato and sprinkle with remaining chopped herb mix and some ground salt if needed. Serve warm.
