Smashed Baked Potatoes with Miso Gravy

Smashed Baked Potatoes with Miso Gravy

If you ever feel a bit angry or frustrated and end up in the kitchen, I have a recipe for you! Making this dish allows for frustration release by needing to SMASH things! By things, in this case, I mean potatoes. Once you’ve finished cooking and get to try these delicious spuds you should have completely forgotten that there was any tension in your life at all. Now that’s food therapy!

I love using fingerling potatoes in this recipe for a few reasons: there’s no need to peel them because their skin is thin, just a good scrub is enough to prep them for cooking, their size is perfect so there’s no need to cut them, and they taste like regular potatoes but with a touch more sweetness. For this dish, the potatoes are first boiled, then therapeutically smashed, seasoned, and baked. This makes them crunchy on the outside, yet still a little soft in the middle. And just because eating potatoes isn’t indulgent enough, I like pouring Miso Gravy over them (though they’re tasty on their own).

Just don’t smash too hard. There’s a fine line between smashed and pulverized. Perhaps only mild frustrations should be taken out on fingerling potatoes.

Smashed Baked Potatoes with Miso Gravy

Smashed Baked Potatoes with Miso Gravy

Yield

Makes 6 - 7 side servings (2 potatoes per serving)

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 400°F (200°C)

 

Spice mixture

1 tsp salt

 

Place in a small bowl and mix well. Set aside.

1 tsp turmeric

1 tsp paprika (sweet, hot or smoked based on preference)

½ tsp pepper

 

Potatoes

2 liters of water

 

Place water in a large pot and bring to boil.

 

12 - 15 fingerling potatoes

 

Place potatoes in the boiling water and boil for 20 minutes. Drain and let cool for 15 minutes.

 

½ cup cornmeal

 

Place cornmeal onto a plate or a small bowl. Take each potato and press it once gently with the potato masher, then roll into the cornmeal.

 

1 tbsp olive oil

 

Place parchment paper onto a baking sheet. Spread olive oil over it, then place the potatoes.

 

2 cloves garlic, minced

 

Sprinkle garlic, spice mixture and olive oil over the potatoes. Place the potatoes into the oven and bake for 20 minutes.

1 - 2 tbsp spice mixture (above)

1 tbsp olive oil

 

¾ cup Miso Gravy

 

Once potatoes are done baking take them out of the oven and pour miso gravy over them. Enjoy!

Helpful tips

These potatoes are best when warm, but if you can’t finish them all, place them in the fridge for up to 3 days. They’re great as an appetizer or a side dish alongside Spicy Seitan Sausages, Black Bean Quinoa Burgers, or with salads such as Kale and Apple Salad with Beets and Walnuts, or Avocado and Tomato Salad with Lime Dressing.